In keeping with our Valentine’s Day-inspired recipes, we’ve got a dessert recipe that’s bound to satisfy.
We’ve taken the romantic favorite dessert, strawberries and cream, and revamped it in The Olive Press style. Fresh berries soak in one of our newest balsamic vinegar creations, Strawberry Balsamic Vinegar, for an unbelievably sweet-tart marinade. Imagine a glass of full, ripe Zinfandel—now imagine being able to eat that glass of Zinfandel. That’s what you get with these berries. Delightful! Topped with a sweet vanilla cream, these berries couldn’t get any more romantic if they tried.
2 tablespoons Strawberry Balsamic Vinegar
1 tablespoon honey
1 tablespoon fresh lemon juice
1 pint strawberries, halved
¼ cup Mascarpone cheese
1 tablespoon sugar
1 teaspoon vanilla
Whisk together vinegar, honey, and lemon juice in a medium bowl. Add strawberries and toss to coat. Cover and refrigerate 1 to 3 hours, tossing occasionally.
Whisk together Mascarpone, sugar, and vanilla in a small bowl. Refrigerate until serving.
To serve, place a few berries in a serving glass. Top with a dollop of sweet Mascarpone cream.