Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone

Strawberries marinated in Raspberry Balsamic with Whipped Chocolate Mascarpone

Yes—vinegar and berries: The mellow balsamic, sweet strawberries, and rich mascarpone come together beautifully.
Yield: Makes 6 servings

1/3 cup raspberry balsamic vinegar
2 teaspoons plus 5 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 tablespoons Sugar
2 Tablespoons Dutch process Cocoa powder

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 3 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 large martini glasses. Top with mascarpone mixture.
*Italian cream cheese, available at Italian markets and many supermarkets.