INGREDIENTS

1 each  12" Fry-Ready Tortilla (37184)  
Orange Zest Sugar , see related recipe to coat 
1/2 cup Proseco Proseco  
1 Tbsp. Fresh Lemon Juice  
1 Tbsp. Confectioners Sugar  
1 cup Fresh Plums , thinly sliced 
1 cup  Nectarine , thinly sliced 
1 cup Green Grapes , cut in half crosswise 
1/2 cup Fresh Blueberries  
2 1/2 oz. vol. White Chocolate Cream, see related recipe 

DIRECTIONS

1.) Cut stretch style tortillas into 5 each 3 ½” discs. Place in fryer until crispy. Remove from fryer and coat tortilla discs in orange zest sugar and set aside or in a covered storage container until ready for use.

2.) Place fruits in medium size bowl and dust with sugar, proseco and lemon juice. Macerate with potato masher or muddler.

3.) When ready to serve mini tortilla trifle dessert place one Clementine sugar coated tortilla on plate. Top with ½ oz of white chocolate cream and 1 oz. of macerated fruit.

4.) Top with 2nd coated tortilla and ½ oz. of cream.

5.) Repeat step three twice.

6.) Top with remaining tortilla, ½ oz. of white chocolate cream and ½ oz. of macerated fruit to garnish.

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