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

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.