This has to be one of my favorite desserts. Not only is it incredibly simple to make, it can be made in advance, and uses balsamic vinegar in a unique way. Yes, balsamic vinegar!! Once reduced down to a syrup, balsamic vinegar becomes sweet and could fool most people into thinking they were eating chocolate syrup. I’m not one to normally care about calories and all that stuff, but seriously?! Vinegar syrup!! The addition of mascarpone cheese to the whipped cream stabilizes it, which means it can be kept longer in the refrigerator and will not deflate like normal homemade whipped cream. A light and flavorful dessert like this is perfect for the summer months. The high quality Fiore Balsamic vinegar is crucial in this dish. Do not use that ordinary stuff from the grocery store! You can find Fiore products at their many Maine locations including Bangor, Rockland, Bar Harbor, Freeport, Lewiston, Newport, and seasonally in Vinalhaven and Northeast Harbor, or on their website at www.fioreoliveoils.com.
- 1 cup Fiore 18-year aged Vanilla Balsamic Vinegar www.fioreoliveoils.com
- 1 pint strawberries, hulled and quartered
- 8 oz. whipping cream
- 8 oz. Mascarpone cheese
- 2-3 teaspoons powdered sugar
- 4 Pizzelle cookies
- fresh mint for garnish
0 hrs 10 mins
0 hrs 10 mins
In a small sauce pan over medium high heat, bring the vinegar to a boil and reduce heat to low. Continue to simmer, stirring often for 5-10 minutes, or until the syrup coats the spoon. Be careful, it’s hot! Once the syrup has cooled on the spoon, check the consistency with your finger. Once the syrup resembles chocolate syrup, remove from the heat and allow to cool completely.
In large bowl, whip the cream until fluffy. Add the mascarpone and whip until peaks form. Add powdered sugar one teaspoon at a time until preferred sweetness.
Top the strawberries with the whipped cream and drizzle with the balsamic syrup. Garnish with the cookie and mint leaves.
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