Sweet Cinnamon Dessert Tacos
Transform your dessert game with crispy tortillas coated in cinnamon sugar, filled with mascarpone cream, and topped with balsamic-infused strawberries. Perfect for any occasion!
Servings: 6 servings
Calories: 325kcal
Ingredients
For the Tacos
- 6 small small flour tortillas Soft and floury, these tortillas form the perfect base.
- 3 tbsp unsalted butter, melted The butter adds richness and helps the sugar adhere.
- 3 tbsp granulated sugar Sweetness to complement the cinnamon.
- 1.5 tsp cinnamon This aromatic spice brings warmth and comfort.
For the Filling
- 250 g mascarpone cheese Creamy and rich, it elevates the filling.
- 120 ml heavy cream For a light, fluffy texture.
- 2 tbsp powdered sugar Adds just the right amount of sweetness.
- 1 tsp vanilla extract Enhances the flavors of the cream.
For the Topping
- 250 g fresh strawberries, hulled and sliced Juicy and vibrant, these berries are the star topping.
- 1 tbsp balsamic vinegar Adds a tangy depth to the sweetness of the strawberries.
- 1 tbsp honey or maple syrup Natural sweetness that melds beautifully.
- a small pinch salt Highlights the flavors.
- Fresh mint leaves (optional) A fresh finish that brightens the dish.
- Extra cinnamon sugar (optional) For an additional dash of sweetness.
- Grated dark chocolate or white chocolate curls (optional) Adds elegance and a touch of decadence.
Instructions
Preparation
- Preheat your oven to 190°C (375°F). Brush both sides of the tortillas with melted butter.
- Mix the granulated sugar and cinnamon in a small bowl. Generously sprinkle this mixture over both sides of the buttered tortillas.
- Drape each tortilla over two bars of your oven rack to form a taco shape, and bake for 7–10 minutes until crisp and lightly golden. Let them cool completely.
- In a bowl, toss the sliced strawberries with balsamic vinegar, honey, and a tiny pinch of salt. Allow them to macerate for about 15 minutes.
- In another bowl, whip together the mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract until thick and fluffy. Chill if the mixture is too runny.
Assembly
- Once the taco shells are cool, fill each one with a dollop of the mascarpone cream.
- Spoon the balsamic strawberries on top, allowing their syrup to drizzle over the edges.
- Garnish with fresh mint leaves, extra cinnamon sugar, or chocolate curls.
Notes
For the crispiest tacos, ensure tortillas are thinly coated with butter and allow enough baking time until golden and crisp. Chill cream for better volume.