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Categories:Viewed: 68 - Published at: 8 years ago
Ingredients
- 1/3 cup balsamic vinegar
- 2 teaspoons plus 4 tablespoons sugar
- 1/2 teaspoon fresh lemon juice
- 1/2 cup chilled mascarpone cheese*
- 1/2 cup chilled whipping cream
- 1/2 teaspoon vanilla extract
- 3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
Method
- Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until syrup is reduced to scant 1/4 cup, about 3 minutes.
- Transfer to small bowl; cool completely.
- (Can be made 2 days ahead.
- Cover and refrigerate.)
- Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl.
- Whisk until thick soft peaks form.
- Cover and refrigerate up to 4 hours.
- Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend.
- Let stand 30 minutes, stirring occasionally.
- Divide berries and syrup among 6 goblets.
- Top with mascarpone mixture.
- *Italian cream cheese, available at Italian markets and many supermarkets.
