Sweet Fruit Tacos with Mascarpone Cream
Ingredients
- 4 pcSoft tortilla (for filling), made from corn (whole)
- 50 gUnsalted butter (melted)
- 60 gBrown sugar (for sprinkling)
- 1 tspCinnamon powder (mixed with sugar)
- 150 gMascarpone cheese (well chilled)
- 100 mlLiquid cream (cold)
- 200 gStrawberry (diced)
- 1 pcMango (diced)
- 20 gWhite sugar (for the cream)
- 1 tbspHoney (for garnish)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The shells can be kept for 24 hours in an airtight container away from humidity. Once filled, consume immediately.
