by Sarita Gelner @https://ritzymom.com/ Crispy, delicate, cinnamon scented Tuile cookies are shaped into taco shells and filled with vanilla mascarpone cream and macerated berries. Add a drizzle of chocolate sauce and these Tuile cookie dessert tacos are a sweet treat.
Ingredients • 1/2 cup butter melted. • 3/4 cup granulated sugar. • 3 large egg whites • 2/3 cup AP Flour • 3/4 teaspoon vanilla extract • 1/2 teaspoon ground cinnamon • 8 ounces mascarpone cheese • 1 1/4 cup heavy whipping cream • 1 teaspoon vanilla extract • 3 tablespoons granulated sugar. • 2 tablespoons chocolate sauce for drizzling on top • 2 cups strawberries hulled and chopped. • 2 tablespoons granulated sugar.
Instructions
Preheat oven to 350 degrees. Line a baking sheet with a silpat.
Melt butter and set aside.
In a large bowl, gently whisk together the egg whites and sugar.
Add the melted butter and vanilla. Whisk to incorporate and dissolve sugar.
Add flour and cinnamon and whisk into a smooth batter.
Then chill for 10 minutes while the oven heats. Next, scoop about 2 tablespoons onto one side of the silpat. Use an offset spatula to make a thin circle out of the batter.
Only TWO taco shell cookies can bake per silpat. Leave room for spreading and space according. Watch video for more info.
Bake 8-9 minutes, until they are browning around the edges with some brown patches throughout.
Then working quickly, use a clean spatula to remove each one and set it over a rolling pin or wooden spoon handle to shape.
While the rest of shells are cooking and cooling, make your filling.
Wash, hull, and chop strawberries. Place into a large bowl and toss with sugar. Set aside.
Then in a bowl, use hand mixer to whisk together the mascarpone, heavy cream, vanilla, and sugar until whipped and stiff.
Fill tacos with some cream. Top with berries. Drizzle on sauce.
Tacos should be filled right before eating so shells don’t get soggy and lose that awesome crunch factor!
