0.0 – 0 reviews • Blackberry
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
1444 |
| Total Fat |
47 g |
| Saturated Fat |
23 g |
| Carbohydrates |
242 g |
| Dietary Fiber |
7 g |
| Sugar |
167 g |
| Protein |
17 g |
| Cholesterol |
263 mg |
| Sodium |
1134 mg |