• 8 oz mascarpone cheese
  • 1/2 cup whipping cream (heavy cream)
  • 2/3 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 1/2 cups Merlot or other dry red wine
  • 1 tsp lemon juice
  • 6 cups sliced strawberries



For Mascarpone Cream:
Combine mascarpone, whipping cream, and 2 Tbsp sugar; scrape seeds from vanilla bean into mixture (reserve pod). Beat with a mixer on low speed until soft peaks form. Cover and chill. (You can make the mascarpone cream up to 2 days ahead; cover and chill. Whisk briefly before serving).

For Strawberries:
In a 4- to 6-quart pan over medium heat, frequently stir wine, lemon juice, remaining sugar, and vanilla bean pod until mixture is simmering, about 12 minutes. Remove from heat; stir in strawberries. Let cool about 1 hour. (You can poach the strawberries up to 4 hours ahead; let stand at room temperature).

To serve:
Ladle strawberries and liquid into wine glasses or goblets (at least 8 oz). Top with mascarpone cream.

(Instead of mascarpone, you can top strawberries with whipped cream).

Makes 8 servings.

Print this recipe

Submitted 6/13/05.
Source: From Sunset Magazine (Edited by Meryl)
Submitted By: Meryl