These flavors marry beautifully.

Serves 6

1/3 cup balsamic vinegar
2 tsp. plus 1/4 cup sugar
1/2 tsp. fresh lemon juice
1/2 c. mascarpone cheese
1/2 c. heavy whippig cream
1/2 tsp. pure vanilla extract
3 pints strawberries, hulled and halved

Combine vinegar, 2 tsp. sugar, and lemon juice in heavy-bottomed small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup reduces to about 1/4 cup, about 3 minutes. Transfer to a small bowl, cool completely. (This sauce can be made two days in advance. Cover and refrigerate).

Combine mascarpone, cream, vanilla, and 2 Tbls. sugar in a medium bowl. Whisk until thick, soft peaks form. Cover and refrigerate up to 4 hours.

Combine berries and remaining 2 Tbls. sugar in large bowl. Drizzle with balsamic syrup and toss to blend. Let stand 30 minutes for flavors to macerate, stirring once or twice to combine.

To serve:
Divide among 6 goblets or glass bowls. Top with mascarpone cream.