Ingredients
3 pints strawberries, hulled and sliced
3 T. sugar
2 T. balsamic vinegar
1 cup mascarpone
1 cup well-chilled heavy cream
Preparation
Toss strawberries with sugar and balsamic; mascerate at room temperature, tossing occasionally for an hour. Reserve 1 cup of mixture. Blend remaining strawberry mixture in food processor with mascarpone. Beat cream until it holds stiff peaks and fold in the strawberry/mascarpone mixture gently but thoroughly. Divide reserved strawberry mixture among 6 dessert glasses, top with the cream mixture. Chill for one additional hour.
