Balsamic-roasted strawberries with mascarpone
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 7 Jun 24
- Updated: 26 Jun 24
Six ingredients and minimal effort to make a seriously good grown-up pudding that wouldn’t look out of place in a chic Italian restaurant? Sign us up! Balsamic strawberries with mascarpone is might just become your go-to dessert this summer.
Discover more make-ahead summer desserts.
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Serves 4
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Hands-on time 5 min. Oven time 20 min
Ingredients
- 400g strawberries, hulled and halved
- 3 tbsp good-quality balsamic vinegar
- Finely grated zest and juice 1 lemon
- 60g icing sugar
- 250g mascarpone
- Biscotti or similar biscuits to serve
Method
- Heat the oven to 200°C fan/gas 7. In a large bowl, toss together the strawberries, balsamic, lemon zest and juice and icing sugar. Tip into an oven dish or roasting tin so the strawberries sit in a snug single layer. Roast for 20 minutes, stirring halfway, until tender and bubbling. Leave to cool in the tin.
- When ready to serve, spoon the mascarpone into bowls and top with the strawberries and their juices. Crumble over the biscuits.
- Recipe from June 2024 Issue
Nutrition
- Calories
- 464kcals
- Fat
- 31g (19g saturated)
- Protein
- 5.7g
- Carbohydrates
- 37g (31g sugars)
- Fibre
- 4.5g
- Salt
- 0.2g
delicious. tips
Once cool, the roasted strawberries will keep in an airtight container in the fridge for up to 5 days. Spoon them over yogurt, granola or salads.
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