Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.

Makes 6 servings.

INGREDIENTS

  • 1/3cup balsamic vinegar
  • 2teaspoons plus 4 tablespoons sugar
  • 1/2teaspoon fresh lemon juice1/2cup chilled mascarpone cheese*
  • 1/2cup chilled whipping cream
  • 1/2teaspoon vanilla extract31-pint baskets (about 24 ounces) strawberries, hulled, halved

    DIRECTIONS

    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.