At Mesa Grill in New York City, Wayne Harley Brachman uses the unlikely combination of flour tortillas, mascarpone and candied ginger to create a deliciously rich and surprisingly easy dessert. If you don't have a four-inch round pastry cutter, use a large can or a wide glass. For more of Brachman's desserts look for his book, Cakes and Cowpokes (William Morrow, 1995).
Four 8- or 9-inch flour tortillas
2 tablespoons granulated sugar
1 teaspoon cinnamon
Vegetable oil, for frying
1 cup mascarpone (about 1/2 pound), at room temperature
1/3 cup plus 1 teaspoon confectioners' sugar
2 ounces candied ginger, finely chopped
1/2 teaspoon pure vanilla extract
How to Make It
Using a 4-inch round pastry cutter, cut out 2 circles from each tortilla. In a small bowl, combine the granulated sugar and cinnamon.
In a medium skillet, heat 3/4 inch of vegetable oil over moderate heat until very hot but not smoking. Add 2 or 3 tortilla rounds and fry, pressing them down in the oil with a slotted spoon, for 20 seconds. Let the rounds rise to the surface and cook until lightly golden on the bottom, about 1 minute. Turn the rounds over and cook until golden, about 30 seconds longer. Transfer to paper towels and generously sprinkle the tops with some of the cinnamon sugar. Repeat with the remaining tortilla rounds and cinnamon sugar.
In a medium bowl, combine the mascarpone, 1/3 cup of the confectioners' sugar, the candied ginger and vanilla.
Arrange 4 of the tortilla rounds, sugared sides down, on a work surface. Spoon one-quarter of the filling on each round and top with the remaining rounds, sugared sides up. Sift the remaining 1 teaspoon confectioners' sugar on top and transfer to individual plates.
The recipe can be prepare to Step 3 up to 4 hours ahead. Cover and refrigerate the mascarpone filling. Let the tortilla rounds stand at room temperature.
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