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.
Recipe courtesy of El Tovar, Grand Canyon, Arizona