•1/3 cup balsamic vinegar
•2 teaspoons plus 4 tablespoons raw Indian honey
•1/2 teaspoon fresh lemon juice
•1/2 cup chilled mascarpone cheese*
•1/2 cup chilled light whipping cream
•1/2 teaspoon vanilla extract
•3 1-pint baskets (about 24 ounces) strawberries, hulled, halved
Combine vinegar, 2 teaspoons honey, and lemon juice in heavy small saucepan.
Stir over medium heat until honey 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 honey in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons of honey 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.
You can add crushed gluten free gingersnap cookies as a topping for the mascarpone
This dessert is great to serve at a dinner party; serve in martini glasses for show.