Fruit Tacos (Sweet Version) – A Quick Dessert That Looks Wow

Sweet fruit tacos made with soft sponge shells, mascarpone and honey, filled with fresh fruit. A quick dessert that looks impressive without complicated steps.

DESSERT • QUICK • FRUIT

Fruit Tacos (Sweet Version)

Soft sponge “taco shells”, mascarpone mixed with floral honey, and fresh fruit. A dessert that looks impressive but stays easy and relaxed.

Tacos don’t always need to be savory. This sweet version swaps tortillas for a light sponge base that folds beautifully while still warm. The filling is simple on purpose: mascarpone, honey, fresh fruit and mint.

It’s one of those desserts that feels special, even though nothing about it is complicated.

Ingredients

#Sponge tacos

• 3 eggs
• 3 tbsp granulated sugar
• 1 packet vanilla sugar
• 3 tbsp flour
• 1 tsp baking powder
• 3 tbsp oil
• 1 tbsp powdered sugar
• 1 tbsp coconut flour

#Filling

• 4 figs
• Blueberries (a handful)
• Raspberries (a handful)
• 4 tbsp mascarpone
• 4 tbsp floral honey

#Extra

• Powdered sugar
• Mint leaves

Serves
4

Prep time
20 minutes

Difficulty
👌

Allergens
gluten · dairy · eggs

Method

Crack the eggs into a bowl, add vanilla sugar and granulated sugar. Beat on high speed for about 8 minutes until light and creamy. Add the oil, then gently fold in the flour mixed with baking powder.

Draw four 12 cm circles on baking paper. Pipe the batter into the circles, about 1.5 cm thick. Dust lightly with powdered sugar and coconut flour.

Bake at 185 °C for about 11 minutes. While still warm, remove from the paper and gently fold into a taco shape.

Wash and cut the fruit. Mix mascarpone with honey until smooth.

Spread the sponge tacos with cream, add fruit and mint, fold and finish with powdered sugar.

Tip: Always fold the sponge while it’s still warm – that’s the difference between elegant and cracked.