Strawberries with Honeyed Mascarpone and Balsamic Vinegar

Michael White

Marea - NYC

This light, seasonal dessert is perfect for taking on a picnic. It was developed by chef Michael White of Marea in New York City, in conjunction with Mercedes-Benz.


  • 2 pint strawberries, stems removed
  • 1/4 cup water
  • 1/4 cup sugar
  • 1 cup mascarpone cheese
  • 2 tablespoons honey
  • 1 bunch of fresh mint
  • Aged balsamic vinegar, for garnish


Wash strawberries. Pat dry. Place 1 cup of strawberries in a blender with the water and sugar. Set aside. Marinate remaining whole strawberries in pureed strawberry mixture. Allow to sit for 30 minutes in the refrigerator. Mix honey and mascarpone. Divide the strawberries and 2 tablespoons of the strawberry puree in four highball glasses. Layer a spoonful of the honeyed mascarpone mixture between each layer of the strawberries until glass is 3/4 full. Drizzle aged balsamic atop each glass. Garnish with fresh mint.


4 servings