Bake tuile wafers about 3in. (7cm) in diameter, but leave them flat; do not bend or mold them.
Place 1 wafer in the center of a plate. Arrange a ring of berries on the wafer lining the outside edge. Using a pastry bag, fill the space in the center of the berry ring with the flavored whipped cream.
Top with a second wafer and repeat with the berries and cream.
Dredge a third wafer generously with confectioners’ sugar, if desired. Carefully place it on top of the dessert.
Spoon a ring of raspberry sauce onto the plate around the pastry. If desired, marble the raspberry sauce with the cream sauce for piping. Serve at once, while the wafers are crisp.