Balsamic Strawberries With Whipped Mascarpone Cheese Recipes

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.

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.

Steps:

• Boil 1/3 cup balsamic vinegar with 2 tablespoons honey, 1 bay leaf and a pinch of salt until thick, 4 minutes. Discard the bay leaf; let the syrup cool. Beat 1 cup mascarpone, 1/2 cup heavy cream, 1 tablespoon sugar and 1/4 teaspoon vanilla with a mixer until soft peaks form. Toss 3 pints quartered strawberries with half of the balsamic syrup. Serve with the mascarpone mixture and the remaining syrup.

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.