Ingredients
Instructions
- 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.