Pamela’s Recipe of the Week

StrawberriesREVBalsamic Strawberries with Whipped Mascarpone Cream

 (6 Servings)


  • 1/3 cup fine quality balsamic vinegar   (The Happy Eggplant’s wonderful 12-year aged Italian balsamic vinegar is exquisite here and highly recommended)
  • 2 teaspoons sugar             
  • ½ teaspoon fresh lemon juice

Combine balsamic vinegar, sugar and lemon juice in a heavy small saucepan.  Stir over medium heat until sugar dissolves.  Boil gently until syrup is slightly reduced, around 2 minutes.  Transfer to a small bowl; cool completely.  (Can be made 2 days ahead.  Cover and refrigerate.)


  • ½ cup chilled mascarpone cheese
  • ½ cup chilled whipping cream
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons sugar

Combine mascarpone, cream, vanilla and sugar in a  bowl.  Whisk until thick soft peaks form.  (You may use a manual egg beater for this instead of a hand whisk, but do not use a mixer unless you are VERY cautious.  The mixture will quickly get too stiff if you are not careful.)

Cover and refrigerate for up to 8 hours.


  • 3  1-pint baskets (about 24 ounces total) fresh strawberries, hulled and halved from top to bottom
  • 2 tablespoons sugar
  • Prepared Balsamic Syrup
  • Prepared Mascarpone Cream

Combine berries and sugar in a large bowl; drizzle with the balsamic syrup and toss to blend.  Let stand 30 minutes, stirring occasionally.

 Divide berries and syrup among 6 goblets or glass bowls.  Top with mascarpone cream, and serve.



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