And since it is Spring you need the perfect dessert. For a dinner party the other night I made Balsamic Berries, which uses the strawberries that are in season and pairs them with a mascarpone and whipped cream and a balsamic reduction sauce. I love the contrast of the acidity from the vinegar with the sweetness of the cream paired with the fresh berries. There is also a hint of citrus from lemon zest as well. This dessert would be incredible with a citrusy champagne or prosecco or if you want to add more depth you could easily pair this with a fruit forward port. It is also by far one of the easiest desserts on the planet. 

Now of course I changed this recipe, like I do everything else. The recipe calls for white balsamic vinegar, however I decided to use fig balsamic vinegar which gave it a little more depth of flavor and a little bit of a contrasting color. So to begin with bring the vinegar and sugar to a boil and cook until reduced. Next whip the cream and mascarpone in a mixer, adding an additional 2T of sugar. The consistency will be closer to the consistency of the mascarpone so don't expect it to be as light and fluffy as whipped cream. 

Next toss the strawberries with the lemon zest and vinegar reduction. Top with the mascarpone mixture.

Here is the actual recipe if you want measurements: 

Hope you are all enjoying the Spring in the air! Cheers!