1/2 cup sugar
2 tsp. vanilla
16 oz. BelGioioso Mascarpone cheese
1 pint fresh strawberries
1/2 cup sugar (for strawberries)
1/4 cup reduced balsamic syrup
12 pistachio biscotti
Stir 1/2 cup sugar and vanilla into the BelGioioso Mascarpone until well blended; refrigerate until ready to use. Clean and slice strawberries and mix with 1/2 cup sugar. Marinate for 15 minutes.
Arrange 3 biscotti on each plate and top with marinated strawberries and a scoop of sweetened Mascarpone. Drizzle with balsamic syrup and serve immediately.
*Recipe courtesy of Carmella’s Italian Bistro, Appleton, WI.