Balsamic strawberries with mascarpone make a perfect springtime snack or dessert!Jump to Recipe
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Picture this: sitting on the balcony with a glass of Prosecco, watching the sun set over the mountains.
What’s the perfect bite to accompany this idyllic scene? Balsamic strawberries with mascarpone!
This is the perfect snack on a hot day or light dessert! I love it for summertime because it’s sweet but not overly dessert-y, if that makes sense. It’s a great option when you want to feel bougie but not actually do much work.
Balsamic glaze is a seriously underused ingredient. It has the lovely tang of balsamic vinegar but the more viscous texture – about as thick as a jar teriyaki sauce – means it’s so easy to use to finish a dish. Dot over veggies or add to a pasta dish. It’s the magic of my balsamic brussels sprouts, which doesn’t work the same with normal balsamic vinegar. It’s a bit less common in the States, but I used to find it at Trader Joe’s. Check there if you can’t find it!
Think of mascarpone a bit like cream cheese without the tang. It has that great smooth texture but is a bit lighter, with a mild creamy taste. It’s a perfect canvas for the brightness of the balsamic while giving balance with its creaminess.
In terms of a recipe, there’s not much to write here. If you read the title, you have almost all the ingredients. The numbers I included are just starting points, too. If you have perfectly ripe strawberries and a sweet balsamic glaze, you can go less (or even no) sugar. If you want this to lean more dessert than snack, add more.
When you have the time, it’s nice to throw the mascarpone in the freezer for an hour before you make it – it’s nice to give the dish a cooling effect, especially on a hot day. But it’s not a dealbreaker: this dish is good no matter what!
Also: I made mine pretty here, because photos. But you can also just toss it all together and it tastes just as good! No need to get overly fancy if you’d rather just grab a snack.
Balsamic Strawberries with Mascarpone
- 5 oz strawberries (150 g, about 7 medium)
- ½ Tbsp brown sugar
- 1 ½ Tbsp mascarpone
- ½ tsp balsamic vinegar glaze
- mint leaves optional
- Cut the fruit into small chunks, cut slices in half, and toss with sugar.
- Top with mascarpone and dot with balsamic vinegar glaze. Finish with mint leaves if desired.
Sweet enough to be a dessert but light and not packed with sugar, these are my favorite to reach for after dinner to satisfy my sweet tooth. They’re also light enough to make a great afternoon bite on a warm day.