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 for Cinco de Mayo!
It’s Cinco de Mayo and Taco Tuesday on the same day this year. But who says that your tacos need to be savory?! The following recipe for dessert tacos is an elevated and fun twist on sweet tacos.
I made these for The Quarantine Collective Cinco de Mayo celebration on Instagram, so check out the video tutorial for a step-by-step guide on how to make tuile cookies into dessert tacos!
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Tuile cookies were one of my favorite childhood cookies. They are wafer thin, crispy, buttery, and have so much elegant crunch factor! Just like Bittersweet Brownie Cookies, tuile cookies use only egg whites.
These cookies are made in a similar fashion to fortune cookies where you thinly spread out batter onto a Silpat. Then bake the cookies for a few minutes until browning. Next, and the fun part, these pliable cookie rounds are shaped in anyway you want.
For these dessert tacos the Tuile cookies get put onto a rolling pin or thick wooden spoon handle to form them into taco shells.
Tuile cookies can be tricky to make. Use the following tips for the crispiest and tastiest tuiles around!
For the crispiest tuile cookies, spread the batter out thinly and evenly. The best way to do this is with the back of a small spoon or a small offset spatula. These cookies can only be baked two at time per mat.
Tuile cookies are extremely delicate, so they must be handled with care. You have only a short time after they come out of the oven to position them into shape. Then they dry and crisp up quickly. Furthermore, they break easily since they are fragile and thin cookies. So take care when working with them.
Store them in an airtight container for up to a week. *An important note is to only add the dessert taco fillings right before serving to maintain crispness.
Mascarpone Cream Filling
These dessert tacos have a silky and whipped mascarpone cream filling that is then topped with some macerated berries and a drizzle of chocolate sauce.
This filling can be made ahead and kept for up to 3 days before using. So feel free to make components of these dessert tacos in advance. Note that, the tacos should be filled right before serving for ultimate crunch factor and so they don’t get soggy.
I pipe out the filling to make it look better in the shell. Also, you can switch things up with some homemade caramel to drizzle on top!
Thanks for making these tuile cookie dessert tacos! Please share them with the taco lovers in your life and social media. And follow me on Instagram for IGTV recipes and more food fun!
Tuile Cookie Dessert Tacos
Crispy, delicate Tuile cookies are shaped into taco shells and filled with mascarpone cream and macerated berries. Add a drizzle of chocolate sauce and these Tuile cookie dessert tacos are a fun dessert for Cinco de Mayo!
- 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
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.
Then 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!