Fagottini with mascarpone and fruits
4 servings
15 minutes
Fagottini with mascarpone and fruits is a delicate and exquisite dish inspired by French cuisine. Its roots trace back to the tradition of creating refined desserts, where thin pancakes serve as the perfect base for airy fillings. Mascarpone adds a creamy texture, while the sweet-and-sour notes of lemon zest and apricot complement its flavor. Fruits caramelized with cognac add zest, creating a luxurious blend of aromas. The dish not only delights the palate but also impresses with its presentation—neat pouches adorned with mint and cocoa turn dining into true art. Fagottini is perfect for special occasions when you want to surprise guests or treat yourself to an elegant delicacy.
1
To prepare the dough, mix flour, salt to taste, 2 tablespoons of sugar, egg, vegetable oil, water, and milk until smooth. Make 8 thin pancakes.
- Wheat flour: 4 tablespoons
- Chicken egg: 1 piece
- Sugar: 2 tablespoons
- Vegetable oil: 1 tablespoon
- Water: 30 ml
- Milk: 1 glass
2
Cut the vanilla sticks lengthwise into 8 strips.
- Vanilla pod: 2 pieces
3
To prepare the filling, mix mascarpone, lemon juice, powdered sugar, grated lemon zest, and finely chopped dried apricots. Place the resulting mixture in the center of the pancakes, fold them into a pouch, and tie with vanilla strips.
- Mascarpone cheese: 320 g
- Lemon juice: 2 tablespoons
- Vanilla icing sugar: 2 tablespoons
- Lemon zest: 1 teaspoon
- Dried apricots: 80 g
4
Slice kiwi, strawberries, and mango, lightly fry in a pan with 2 tablespoons of sugar, add cognac, ignite it, and reduce everything until the sugar thickens.
- Kiwi: 1 piece
- Strawberry: 2 pieces
- Mango: 100 g
- Sugar: 2 tablespoons
- Cognac (brandy): 80 ml
5
Place the ready pancake bags in the center of the plate in pairs of two, and pour the prepared caramel with fruit pieces around them.
6
Garnish with whipped cream, mint, and cocoa powder.
- Whipped cream: 1.5 tablespoon
- Mint: 4 stems
- Cocoa powder: 4 g
