Dessert Napolean

Total Time:
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
Directions

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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