Chocolate Cherry Cannoli with Espresso Sauce

INGREDIENTS

4 Mission® 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
1/4 cup Dried Cherries  
3 Tbsp. Anise Liqueur (such as Sambuca or Anisette) 
1/2 cup Cream Cheese  
1 cup Mascarpone Cheese  
1/4 cup Powdered Sugar  
2 tsp.  Almond Extract  
2 Tbsp. Grated Semi-sweet Chocolate  
1 batch Espresso Sauce  (see Related Recipe) 

DIRECTIONS

1.) Using a 1 1/2” round metal tube as a form, wrap the tortillas into a cylinder. Holding the edge closed with tongs, fry the tubes in 375 degree F oil for 2 minutes. Remove from oil, remove metal form and set aside to drain.

2.) In a small bowl, soak the dried cherries in the Sambuca for 15 minutes.

3.) In a mixer, whip the cream cheese and the Mascarpone until smooth. Add the powdered sugar, almond extract, Sambuca, cherries and the grated chocolate and mix to incorporate.

4.) Using a pastry bag, fill the tortilla tubes with the cheese mixture. Serve plated with the Espresso sauce and dusted with powdered sugar.

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