Sweet Cinnamon Dessert Tacos with Balsamic Strawberries & Mascarpone Cream
A playful twist on dessert—crispy cinnamon-sugar tortillas cradle velvety mascarpone cream and tangy balsamic strawberries. Perfect for dipping, sharing, or devouring solo.
Ingredients
For the Taco Shells:
- 6 small flour tortillas
- 3 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 1½ tsp ground cinnamon
For the Whipped Mascarpone:
- 250g mascarpone cheese, chilled
- 120ml heavy cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For the Balsamic Strawberries:
- 250g fresh strawberries, hulled and sliced
- 1 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- Pinch of salt
Garnish (Optional):
- Fresh mint leaves
- Extra cinnamon sugar
- Dark chocolate shavings or white chocolate curls
Instructions
Prep the Taco Shells:
- Preheat oven to 190°C (375°F).
- Brush both sides of each tortilla with melted butter.
- Mix sugar and cinnamon, then sprinkle generously over both sides of the tortillas.
- Drape tortillas over the oven rack bars to form a taco shape. Bake for 7–10 minutes until golden and crisp. Let cool completely.
Macerate the Strawberries:
- In a bowl, toss sliced strawberries with balsamic vinegar, honey, and a pinch of salt. Let sit for 15 minutes until juicy.
Whip the Mascarpone Cream:
- Beat mascarpone, heavy cream, powdered sugar, and vanilla until thick and fluffy. Chill until ready to use.
Assemble with Flair:
- Fill each cooled taco shell with a generous dollop of mascarpone cream.
- Top with balsamic strawberries, letting the syrup drizzle over.
- Garnish with mint, extra cinnamon sugar, or chocolate.
Serve Immediately (before the shells soften!).
Details
- Prep: 20 min
- Cook:*10 min
- Servings: 6 tacos
- Difficulty: Easy
Why You’ll Love It
Irresistible textures—crispy, creamy, and juicy in every bite.
Unexpected flavors—sweet cinnamon, tangy balsamic, and rich mascarpone.
No utensils needed—just grab, munch, and enjoy the fiesta!
"Tacos for dessert? Always a good idea."
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