Sweet Fruit Tacos with Mascarpone Cream

The tortilla snaps with a satisfying crunch, releasing the warm aroma of cinnamon and brown butter. Fresh fruits provide the necessary acidity to balance the sweetness of the firm, velvety whipped cream.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 613
• Protein: 7 g
• Carbs: 65 g
• Fat: 35 g

Ingredients

• 4 piece Soft tortilla (for filling), made from corn ( whole )
• 50 g Minimum butter sweet ( melted )
• 60 g Brown sugar ( for sprinkling )
• 1 tsp Cinnamon powder ( mixed with sugar )
• 150 g Mascarpone cheese ( well chilled )
• 100 ml Liquid cream ( cold )
• 200 g Strawberry ( diced )
• 1 piece Mango ( diced )
• 20 g White sugar ( for the cream )
• 1 tbsp Honey ( for garnish )

Instructions

1. Preparing the shells

   Melt the butter. Generously brush both sides of the tortillas. Mix the brown sugar and cinnamon, then sprinkle over the tortillas until well coated.

2. Baking and shaping

   Hang the tortillas upside down over the oven rack bars to give them a taco shape. Bake at 180°C. Remove when the sugar bubbles and the dough is golden and rigid.

3. Preparing the filling

   Dice the strawberries and mango into small, regular cubes. In a mixing bowl, whip the mascarpone with the heavy cream and white sugar. The cream must be very firm and hold its peaks.

4. Assembly

   Fill the bottom of the cold shells with the cream using a piping bag. Arrange the fruits on top. Finish with a drizzle of honey for shine.

Chef's tips

• Wait until the shells are completely cool before filling, otherwise the cream will split and melt.
• If the tortillas soften, put them back in a dry oven for 2 minutes to crisp up the sugar again.

Storage

The shells can be kept for 24 hours in an airtight container away from humidity. Once filled, consume immediately.