Balsamic Strawberries With Whipped Mascarpone Cheese

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE



Balsamic Strawberries With Whipped Mascarpone Cheese image

My neighbor brought this over one evening for my husband and I to sample. We just happened to be entertaining some guests, and hadn't planned a dessert. When the meal ended, I brought out the two portions and divided it carefully amongst the group. We practically licked our bowls clean, this was so wonderful. He had pulled the recipe from epicurious. Makes a beautiful presentation, very simple, very good. just be certain to use a good-quality balsamic.

Recipe From food.com

Provided by skat5762

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

1/3 cup balsamic vinegar
2 teaspoons sugar, plus
4 tablespoons sugar, divided
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 pints strawberries, hulled, halved

Steps:

  • 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.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES



Mascarpone Cheesecake with Balsamic Strawberries image

Recipe From epicurious.com

Categories     Cake     Fruit     Dessert     Bake     Vinegar     Cream Cheese     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8 to 10

Number Of Ingredients 9

1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (3/4 stick) unsalted butter, melted
2 pounds cream cheese, room temperature
8 ounces mascarpone cheese*
1 3/4 cups plus 2 tablespoons sugar
2 large eggs
3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)
1/4 cup balsamic vinegar
*Italian cream cheese; sold at Italian markets and some supermarkets. If unavailable in your area, blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoon sour cream.

Steps:

  • Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
  • Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
  • Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
  • Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
  • Cut cake into wedges. Spoon strawberries alongside and serve.

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE



Balsamic Strawberries with Whipped Mascarpone Cheese image

Recipe From epicurious.com

Categories     Dairy     Dessert     Vinegar     Strawberry     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

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

Steps:

  • 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.

STRAWBERRIES WITH VANILLA MASCARPONE AND BALSAMIC DRIZZLE



Strawberries with Vanilla Mascarpone and Balsamic Drizzle image

Fresh strawberries shine in this simple, but sophisticated delicacy. The balsamic vinegar syrup add an interesting sweet-savory quality to the dessert.-Cathy McInnes, Randolph, New Jersey

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup sugar
1/4 cup balsamic vinegar
1 cup Mascarpone cheese
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 pound fresh strawberries, sliced
Calories 591 calories
Fat52g fat (28g saturated fat)
Cholesterol140mg cholesterol
Sodium65mg sodium
Carbohydrate27g carbohydrate (24g sugars
Fiber2g fiber)
Protein9g protein.

Steps:

  • In a small saucepan, bring sugar and vinegar to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes., In a small bowl, combine the cheese, confectioners' sugar and vanilla. Divide strawberries among four dessert plates. Top with cheese mixture; drizzle with balsamic mixture.

STABILIZED MASCARPONE WHIPPED CREAM



Stabilized Mascarpone Whipped Cream image

Well if homemade whipped cream is awesome, this mascarpone version is even better! There's just something about mascarpone cheese that has such a wonderful, light flavor and it pretty much pairs well with everything - especially fruit.

Recipe From food.com

Provided by Bonnie G 2

Categories     < 30 Mins

Time 20m

Yield 3 cups, 10 serving(s)

Number Of Ingredients 10

1 1/4 cups heavy whipping cream, cold
3/4 cup powdered sugar
1 teaspoon vanilla extract
8 ounces mascarpone cheese, softened but still chilled*
1 1/4 cups heavy whipping cream, cold
1/2 cup powdered sugar
1/4 cup natural unsweetened cocoa powder
1 teaspoon vanilla extract
8 ounces mascarpone cheese, softened but still chilled
1 teaspoon water

Steps:

  • Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
  • 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
  • The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy.
  • *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.

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