Summer Cheesecake Tacos

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  1. Preheat oven to 190°C/380°F.
  2. Cut four circles per tortilla and brush each with butter. Turn a 12 hole muffin tin upside down and tuck the buttery tortillas between the gaps.
  3. Bake for around ten mins (or until they've crisped up).
  4. When they are still warm roll them in the vanilla sugar and set aside.
  5. Make the cheesecake topping - whisk together mascarpone, cream cheese and icing sugar. Spoon the mixture into a piping bag.
  6. Dress a tray with fruit and lay the taco shells on top, then pipe in the mixture and sprinkle with some chopped raspberries, strawberries and blueberries.