Recipe courtesy of El Tovar

Dessert Napolean

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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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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


  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.