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1
Cut the tortillas to approximately 4-inch diameter circles (it's a good idea to put them on a cutting board and, using a plate as a template, slice around the tortilla with the tip of a sharp paring knife).
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2
Spread the tortillas on a dry surface for about 2 hours to let them dry; this will prevent them from splattering.
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3
In a skillet or electric fryer, heat 1-inch of oil to 375 degrees F. If you do not have a thermometer, wait until the surface of the oil begins to shimmer -- if it smokes, it's too hot.
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4
Drop a tortilla into the hot oil and hold it submerged with a pair of tongs for 20 seconds.
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5
Continue to fry for 1 to 2 minutes, until it turns golden brown and floats to the top of the oil, surrounded by a thin ring of tiny bubbles.
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6
Flip the tortilla over and fry for 30 seconds to tan the other side.
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7
Drain on paper towels.
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8
Repeat with the remaining tortillas.
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9
In a bowl, dissolve the espresso powder in 2 teaspoons of hot water.
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10
Mix the mascarpone and confectioners' sugar and fold in the dissolved espresso powder with a rubber spatula.
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11
Cover and chill for at least 1 hour or overnight.
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12
Set a rack in the middle of the oven and preheat to 350 degrees F. Place the tortillas on an ungreased cookie sheet.
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13
Mix the cinnamon and sugar together and sprinkle the sugar mix over the fried tortillas.
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14
Bake for 4 minutes or until the sugar just melts.
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15
Just before serving, spread the flavored mascarpone on 6 of the tortillas.
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16
Arrange the berries or fruit on the mascarpone and place the remaining tortillas on top, sugared side up.
