Rosé Balsamic Strawberries and Mascarpone Cream

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4

Strawberries and balsamic vinegar are a classic pairing in Italy. Here we swap in tangy rosé balsamic, which complements the berries and coaxes out their sweet flavour, then the fruit is cooked in a saucepan on a grill until soft and syrupy. Serve with mascarpone-enriched whipped cream for an easy and decadent dessert that’s perfect for springtime gatherings.


For the mascarpone cream:

  • 2 cups (16 fl. oz./500 ml) cold heavy cream
  • 1/4 cup (2 oz./60 g) sugar
  • 1 cup (8 oz./250 g) cold mascarpone cheese
  • 1 tsp. vanilla extract

  • 1 lb. (500 g) strawberries, hulled
  • 1/4 cup (2 fl. oz./60 ml) rosé balsamic vinegar or regular balsamic vinegar
  • 1/4 cup (2 oz./60 g) sugar
  • Pinch of kosher salt


To make the mascarpone cream, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium-high speed, gradually adding the sugar, until very soft peaks form, about 1 minute. With the mixer running, gradually add the mascarpone and beat until the mixture is smooth and thickened, 30 to 60 seconds. Using a rubber spatula, fold in the vanilla. Cover and refrigerate for at least 30 minutes or up to overnight.

Preheat a grill to 400°F (200°C). Place a 3-quart (3-l) stainless-steel saucepan on the grill, close the lid and preheat for about 1 minute.

Add the strawberries to the saucepan and cook, stirring frequently, until they start to soften and char slightly, about 3 minutes. Add the vinegar, sugar and salt; the mixture should simmer vigorously. Cover the pan with a lid and cook, stirring every minute or so, until the strawberries are softened and the sauce is syrupy, 3 to 5 minutes. Remove from the heat and let cool for 10 minutes.

Scoop a generous amount of the mascarpone cream into individual bowls. Top with the strawberries and syrup and serve immediately. Serves 4.

Williams Sonoma Test Kitchen