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Blackberry Chocolate Cheesecake Tacos

Recipe

A tasty twist on a classic cheesecake, the taco way!

Serves: 4 people   |   Prep time: 30 minutes, plus 2 hours chilling

Fusion   |   Dessert   |   Vegetarian

  

Ingredients

For the Pancakes:

  • 100g Plain flour
  • 200ml Milk
  • 1 Medium egg
  • 1 tbsp Butter, melted
  • 1 tbsp Sugar
  • ½ tsp Baking powder

For the Filling:

  • 150g Blackberries
  • 200g Mascarpone
  • 70ml Double cream
  • 250g Icing sugar
  • 200g Hazelnut chocolate spread
  • 120g Digestive biscuits
  • 140g Butter
  • 10g Fresh mint

You will need a large piece of card folded into a zigzag shape to hold the pancakes, or a taco holder.

  

Method

  1. Take a large bowl and whip the cream until it forms stiff peaks. Gently mix in the mascarpone and icing sugar and allow this to chill in the fridge for 1-2 hours.
  2. Whisk the pancake ingredients in a bowl until you have a smooth batter. Heat two large frying pans and pour the batter into 8 small circles. Fry them for 1-2 minutes on each side on a medium high heat, flipping each pancake over once when bubbles come to the surface.
  3. Lay the hot pancakes in the folds of the zigzagged card or between the taco holder— allow these to cool and they will keep their shape.
  4. Crush the biscuits in a Ziploc bag with a rolling pin until you have a fine crumb. Melt 110g butter in a saucepan and mix this with the biscuit crumb, then place this onto a large, rimmed plate.
  5. Warm the remaining butter and brush it onto the outer sides of the taco shells, then dip the shells into the biscuit crumb.
  6. Take the cheesecake filling from the fridge and stir through the chocolate spread until the mixture looks marbled. Spoon or pipe this into the taco shells and top with blackberries and mint.