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)
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.