Dessert Tacos

1. Pour the vegetable oil in a frying pan about halfway up the sides and turn heat up to medium-high.

2. Once the oil is hot and ready for frying, with tongs, take 1 tortilla and place half of it in the oil. It will begin to fry. The tongs should be holding the remaining soft part of the tortilla out of the oil. You want to bend the tortilla so it will make a hard taco shell. Fry each half for about 1 minute or until golden brown. With the tongs, take the other side and dip into the oil, repeating the same process. Once the tortilla is done, place on a napkin and remove some of the excess oil.

3. If you have a grill pan, you can use that pan for this next process. If not, then that is okay. Place the pan on the stove and turn the heat up to medium. Take 2 tablespoon of butter and melt it in the pan. Once the butter is melted and the pan is hot, add all the fruit to the pan, allowing them to sauté. If you have a grill pan, you can grill each fruit separately to give them the grill marks, but if not then you can cook them all at once. Saute the fruit for about 5 minutes and set aside and allow to completely cool.

4. In a small bowl, place the remaining 2 tablespoons of butter in a bowl and melt in the microwave. Add the cinnamon and white sugar together making a cinnamon/sugar blend. Now that the butter is melted, take a pastry brush and brush a bit of the butter on the outside and inside of the tortilla shell. Sprinkle with the cinnamon/sugar combination.

5. With a hand-held blender or stand mixer, begin to blend the mascarpone cheese and egg yolks together. Slowly add the powdered sugar. The mixture should mimic a cream filling consistency. If it becomes too thick, add milk 1 tablespoon at a time. Add the vanilla, cinnamon, and salt and continue to blend well.

6. Now that all parts of the taco is complete, with an icing pipe or knife, scoop some of the cream filling into the bottom of the taco shell. Add the fruit on top, and garnish with toasted coconut, if you would like.