Balsamic Strawberries with Mascarpone

1/3 c. balsamic vinegar
2 t. + 4 T. sugar
½ t. lemon juice
½ c. mascarpone cheese, chilled
½ c. heavy whipping cream
½ t. vanilla extract
2 pts. Strawberries, hulled

Combine vinegar, 2 t. sugar and lemon juice in heavy small saucepan.  Stir over medium heat until sugar dissolves.  Boil until syrup is reduced to a scant ¼ cup, about 3 minutes.  Transfer to small bowl and cool completely.  Can be made 2 days ahead.

Combine mascarpone, cream, vanilla and  T. sugar in medium bowl.  Whisk until thick, soft peaks form.  Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 T. 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.

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