Dessert Napolean

• 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.
2. While still hot dust with cinnamon sugar; set aside.
3. Take 2 containers of raspberries and puree.
4. Place egg yolks in a double boiler and whisk until yolks ribbon and turn pale yellow.
5. Add 2 ounces white sugar and Marsala and whisk until all sugar dissolves and Marsala is incorporated.
6. Hold warm.
7. Ladle Sabayon onto base of plate.
8. Place 1 tortilla on top and cover with fruits.
9. Add another tortilla, top with fruit and so on.
10. Top with sabayon and raspberry sauce.
11. Garnish with a rosette of whipped cream, mint leaf and reserved container of raspberries.

flour tortillas, cinnamon sugar, containers raspberries, egg yolks, sugar, marsala wine, strawberries, blackberries, blueberries, fruit, cream, fresh mint

Taken from www.foodnetwork.com/recipes/dessert-napolean-recipe.html (may not work)