This delicious light summer dessert treat is one of our favourites from taken from the pages of The Olive Oil & Vinegar Lover’s Cookbook by Emily Lycopolus. For this iteration we used Raspberry Dark Balsamic but you can easily switch it up by using whatever fruity balsamic you’ve got on hand, just try to match the flavour to the berries or fruit you’re using.
Serve in dessert cups or alongside pound cake or on graham crackers.
Serves 8
Ingredients:
- 1 cup whipping cream
- 4 Tbsp sugar, divided
- 1 cup mascarpone cheese
- 1 cup fresh berries or fruit
- 2 Tbsp Raspberry Dark Balsamic Vinegar
Directions:
- In a mixing bowl, whip cream until it’s almost stiff then whip in 3 Tbsp of the sugar.
- When the cream is stiff, fold in the mascarpone cheese and refrigerate uncovered for 15 minutes to chill.
- In a different bowl, place the berries and drizzle with Della Terra Balsamic. Sprinkle with the remaining 1 Tbsp of sugar. (Tip: If using cherries or strawberries chop roughly so that the fruit is in smaller pieces. Raspberries, blackberries and blueberries can be left whole.)
- Stir the fruit to make sure everything is coated well in balsamic and allow to macerate for another 5-10 minutes.
- Take the whipped cheese out of the fridge and gently fold in the balsamic macerated berries to create a swirl effect before serving.
Variations:
For a tropical take: Substitute Raspberry Dark Balsamic with coconut, mango, or pineapple white balsamic. Swap berries for mango, pineapple, apricots and peaches for the fruit and garnish with 1/4 cup of toasted, sweetened shredded coconut.
The dark side: Equally delicious, try changing up the Raspberry for Strawberry, Fig, Black Cherry, Blueberry or Chocolate di Torino Dark Balsamic.