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Sweet cinnamon dessert tacos served with toppings and a twist
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Sweet Cinnamon Dessert Tacos with a Twist

Delightful dessert tacos featuring crispy, cinnamon-dusted shells filled with creamy mascarpone and sweet balsamic strawberries, perfect for any gathering.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Cinnamon Dessert Tacos, Easy Dessert Recipe, Fusion Dessert, Mascarpone Tacos, Strawberry Tacos
Servings: 6 tacos
Calories: 275kcal

Ingredients

Taco Shells

  • 6 small small flour tortillas Soft and pliable, perfectly crisped.
  • 3 tbsp unsalted butter, melted Adds richness and aids in achieving a golden, crispy texture.
  • 3 tbsp granulated sugar Enhances overall flavor.
  • 1.5 tsp cinnamon Aromatic spice.

Filling

  • 250 g mascarpone cheese Creamy and decadent.
  • 120 ml heavy cream, cold For a fluffy texture.
  • 2 tbsp powdered sugar Lightly sweetens the mascarpone.
  • 1 tsp vanilla extract Adds warmth and depth.

Toppings

  • 250 g fresh strawberries, hulled and sliced Bright and juicy.
  • 1 tbsp balsamic vinegar Enhances the strawberries' flavor.
  • 1 tbsp honey or maple syrup Natural sweetness.
  • 1 pinch salt Balances sweetness.
  • optional fresh mint leaves For color and taste.
  • optional extra cinnamon sugar Enhances sweetness.
  • optional grated dark chocolate or white chocolate curls For an elegant touch.

Instructions

Preparation

  • Preheat your oven to 190°C (375°F).
  • Brush both sides of the tortillas with melted butter.
  • In a small bowl, mix together the granulated sugar and cinnamon. Sprinkle this mixture over both sides of the tortillas.
  • Drape each cinnamon-sugar-coated tortilla over two bars of your oven rack to form a taco shape. Bake for 7–10 minutes until crisp and golden. Let them cool completely.
  • While the taco shells cool, toss the sliced strawberries with balsamic vinegar, honey, and a tiny pinch of salt. Let sit for 15 minutes.
  • In a bowl, whip mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract until thick and fluffy. Chill if too warm.
  • Gently fill each cooled taco shell with mascarpone cream.
  • Spoon the balsamic strawberries on top of the mascarpone filling.
  • Garnish as desired with mint leaves, extra cinnamon sugar, or chocolate curls.

Notes

Use non-stick spray if worried about tortillas sticking. Consider using other fruits for variation or adding nuts for crunch.