Yields: 8 -10 servings
Ingredients
- 1 angel food cake sliced into 8 to 10 pieces
- Fresh basil for serving optional
For the balsamic strawberries:
- 2 pounds strawberries hulled and quartered
- 3 tablespoons granulated sugar
- 3 tablespoons aged balsamic vinegar A good balsamic makes all the difference, people.
- Pinch of sea salt
- ¼-½ teaspoon fresh ground pepper This totally depends on how much you like pepper.
For the whipped mascarpone:
- ¾ cup mascarpone cheese
- ¾ cup chilled heavy whipping cream
- 1½ tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- ½ teaspoon freshly grated lemon zest optional
Instructions
- Start by prepping your berries. Place the strawberries in a mixing bowl. Add the sugar, balsamic, a tiny pinch of sea salt, and fresh ground pepper and gently stir to combine. Cover and refrigerate for 30 minutes to macerate.
- Meanwhile, place all the ingredients for the whipped mascarpone in a mixing bowl. Beat with a hand mixer on low speed just until thickened and smooth. (This should only take a couple minutes, max.) Be really careful not to over-beat this, peeps. You want it to be silky, not grainy. Refrigerate until ready to use.
- Pre-heat a clean grill or grill pan over medium-high heat. When hot, add the sliced angel food cake and cook for 45 seconds to 1 minute on each side, just until solid grill marks appear.
- Transfer the grilled angel food cake to plates and top each slice with plenty of balsamic strawberries and a generous dollop of mascarpone. Feel free to get a little extra fresh ground pepper involved.