Daily Italian Recipe · Dessert
Mascarpone & Balsamic Strawberries
Sweet strawberries, softly stirred mascarpone and a delicate balsamic drizzle make an effortless Italian dessert. This no-cook recipe celebrates Emilia-Romagna’s strawberry-and-balsamic pairing with just five ingredients.
Total time
20 minutes
Serves
4 people
Difficulty
Easy
Origin
Emilia-Romagna
Strawberries dressed with balsamic vinegar are a well-established Italian pairing, particularly associated with Emilia-Romagna, the home of Modena and Reggio Emilia’s balsamic traditions. A little balsamic brings brightness and depth to ripe fruit without hiding its flavour.
Mascarpone, originally associated with Lombardy, adds a rich, gentle counterpoint. Here, ready-made balsamic cream offers a convenient contemporary finish; it is not the same product as traditional aged balsamic vinegar, so use it sparingly.
Ingredients
Method
- 1
1. Prepare the strawberries
Rinse the strawberries briefly under cold running water, then dry thoroughly before removing their green tops. Halve small berries and quarter larger ones.
- 2
2. Macerate gently
Place the strawberries in a bowl and gently toss with the 10 g caster sugar. Leave for 10 minutes in a cool place, just until a little juice collects beneath the fruit.
- 3
3. Soften the mascarpone
While the fruit rests, put the mascarpone in a separate bowl. Let it stand for 5 minutes, then fold in the 10 g sifted icing sugar with a spoon or spatula until smooth. Do not whip.
- 4
4. Divide the cream
Spoon the sweetened mascarpone into four small dessert bowls, dividing it equally. Make a shallow hollow in each portion with the back of a spoon.
- 5
5. Add the fruit
Divide the strawberries between the bowls and spoon a little of their released juice around the mascarpone. Avoid flooding the cream with juice.
- 6
6. Finish with balsamic
Drizzle the 15 ml balsamic cream evenly over the four portions, keeping the lines thin. Serve immediately, without stirring the balsamic into the mascarpone.
Chef's secret
Dry the strawberries before cutting them, and keep the balsamic drizzle fine. Undiluted berry juices and a restrained finish give a much cleaner balance than a heavy coating of sweet balsamic cream.
Did you know?
Balsamic cream is a ready-to-drizzle condiment, distinct from Aceto Balsamico Tradizionale DOP. Its sweetness and thickness make a small finishing drizzle more suitable here than a generous dressing.
Common mistakes
- Overbeating mascarpone: vigorous whisking can make it grainy or cause it to split; stir gently by hand.
- Adding too much balsamic cream: its concentrated sweetness can overwhelm the strawberries.
- Macerating the berries for too long: they soften and release excess liquid, leaving the dessert watery.
Storage & reheating
Best assembled immediately before serving. Refrigerate prepared strawberries and sweetened mascarpone separately in covered containers at 4°C or below and use within 24 hours, or sooner if the mascarpone label requires it. Refrigerate assembled leftovers promptly and eat within 24 hours; the fruit will soften. Do not freeze or reheat—serve chilled, allowing the mascarpone about 5 minutes out of the fridge to soften slightly.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Can I prepare this dessert ahead?
Yes. Prepare the sweetened mascarpone and wash and dry the whole strawberries a few hours ahead, then refrigerate separately. Cut and macerate the fruit shortly before serving, and add the balsamic cream last.
Is balsamic cream the same as traditional balsamic vinegar?
No. Balsamic cream is a thickened condiment, while traditional aged balsamic vinegar is a distinct product made under protected production rules. Both can complement strawberries, but they should not be substituted in equal quantities without tasting.
Can I order the mascarpone and balsamic cream in Hong Kong?
Yes. The Italian Club Hong Kong offers these ingredients for delivery across Hong Kong via SF Express and Lalamove. Fresh strawberries and sugar are needed separately.