Ingredients
- 12 (6-inch) flour tortillas
- 8 ounces canola oil
- 1 pound cinnamon sugar (12 ounces sugar and 4 ounces cinnamon)
- 3 containers raspberries (reserve 1 container for plating)
- 4 egg yolks
- 5 ounces sugar
- 1/2 cup Marsala wine
- 6 strawberries
- stemmed and sliced
- 16 blackberries
- 10 ounces blueberries
- 2 kiwi fruit
- peeled and sliced
- 12 ounces whipped heavy cream
- Fresh mint
- for garnish
Instructions
- Cut tortillas into triangle shapes and place into 325 degree oil and fry until golden brown.
- While still hot dust with cinnamon sugar; set aside.
- Take 2 containers of raspberries and puree.
- Place egg yolks in a double boiler and whisk until yolks ribbon and turn pale yellow.
- Add 2 ounces white sugar and Marsala and whisk until all sugar dissolves and Marsala is incorporated.
- Hold warm.
- Ladle Sabayon onto base of plate.
- Place 1 tortilla on top and cover with fruits.
- Add another tortilla, top with fruit and so on.
- Top with sabayon and raspberry sauce.
- Garnish with a rosette of whipped cream, mint leaf and reserved container of raspberries.
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