- 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
- 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.