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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. 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.
3. 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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