Apple jam
3 apples, approx. 300 g
60 g lemon juice
Zest of 1/2 lemon, preferably organic
95 g Dansukker Jam Sugar

Taco shells
85 g Dansukker Organic Sugar
6 g cinnamon
6 tortillas
50 g butter

Cream cheese filling
150 g mascarpone
45 g Dansukker Organic Icing Sugar
5 g Dansukker Vanilla Sugar
200 g whipping cream

Make the jam a day in advance. Peel and core the apples. Chop them up and put them in a saucepan with the lemon juice, lemon zest and jam sugar. Boil the jam for 10 minutes. Pour the jam into a warm, thoroughly cleaned glass jar and store in a cold place.

Make the taco shells a little while before serving. Cut three round discs out of each tortilla. Mix the sugar and cinnamon on a plate. Fry the tortilla discs in plenty of butter in a frying pan one at a time until golden.

Remove the tortilla discs from the frying pan and immediately dip them in the cinnamon sugar. Bend them into half moons and support them on something, e.g. an upturned muffin pan.

Mix together the mascarpone, icing sugar and vanilla sugar. Whip the cream and fold into the mixture. Put a spoonful of cream cheese filling in the bottom of each taco shell, followed by a spoonful of apple jam.

Tip! You can also make the taco shells on a barbecue. After grilling them on the barbecue, dip the taco shells in melted butter followed by cinnamon sugar.