In a medium saucepan over medium heat combine the zest, orange juice, 1/2 cup granulated sugar, 1 cup blueberries, chopped rosemary & cinnamon sticks.

Bring to a simmer, & cook for 15 minutes or until blueberries are broken down.

Let cool for 10 minutes, then strain through a metal fine mesh sieve or double thickness of cheesecloth, discarding solids.

Meanwhile, in a medium bowl whisk together the eggs & milk.

Whisk in the remaining 2 tablespoons sugar, flour, 1/2 teaspoon ground cardamom, almond extract & salt until combined.

Place a 9 inch non-stick skillet over medium heat with 1 teaspoon butter.

Once butter is hot, add about 1/3 cup of batter. Swirl pan to coat the bottom.

Once bubbles form & pancake appears lightly golden around the edges, flip & cook until lightly golden on the other side.

Repeat with remaining butter & pancake batter. You should have 12 pancakes.

Spread pancakes out over a large sheet of parchment & cool for 10 minutes.

In a small bowl whisk together the yogurt, maple syrup & maple extract.

Spread yogurt thinly over 11 of the pancakes.

Place one pancake on a cake stand, yogurt side up. Sprinkle with about 1 tablespoon of the almonds & about 2 tablespoons of fresh blueberries.

Drizzle with 1 tablespoon syrup.

Stack with remaining yogurt covered pancakes, topping each in the same manner as the bottom layer.

Top with remaining pancake.

In a medium bowl beat the heavy cream & 1/2 teaspoon ground cardamom until soft peaks form.

Fold in the marmalade until combined.

Dollop cream in the center over top of the stack. Garnish with orange slices & fresh rosemary sprigs.