RASP­BERRY AND CHOCO­LATE TA­COS

Friday - - Food -

Prep time 10 mins Cook­ing time 15 mins Makes 10

½ cup caster sugar 4 tbsp wa­ter 2 tbsp non-al­co­holic white wine Zest and juice of 1 lime ½ cup mas­car­pone 1 tsp vanilla ex­tract 1 tbsp caster sugar 10 choco­late ta­cos 375g fresh rasp­ber­ries Co­coa, for dust­ing

Com­bine caster sugar, wa­ter, non­al­co­holic wine, lime juice and zest in a small pot and bring to the boil, stir­ring un­til the sugar dis­solves. Set aside to cool. Mix the mas­car­pone, vanilla and caster sugar to­gether. Top the ta­cos with rasp­ber­ries dusted with co­coa, syrup and a dol­lop of mas­car­pone. Serve im­me­di­ately.

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