Recipe information
Yield
Makes 6 Servings
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
Need to make a substitution?
Preparation
Step 1
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. DO AHEAD Can be made 2 days ahead. Cover and refrigerate.
Step 2
Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Step 3
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Step 4
Divide berries and syrup among 6 goblets. Top with mascarpone mixture.