Merlot Strawberries with Vanilla Cream

James Carrier

Notes: You can make the mascarpone cream up to 2 days ahead; cover and chill. Whisk briefly before serving. You can poach the strawberries up to 4 hours ahead; let stand at room temperature. Instead of mascarpone, you can top strawberries with whipped cream.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 319
  • Calories from fat: 48%
  • Protein: 3g
  • Fat: 17g
  • Saturated fat: 11g
  • Carbohydrate: 27g
  • Fiber: 3g
  • Sodium: 24mg
  • Cholesterol: 40mg


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


  1. 1. Combine mascarpone, cream, and 2 tablespoons sugar; scrape seeds from vanilla bean into mixture (reserve pod). Beat with a mixer on low speed until soft peaks form. Cover and chill.
  2. 2. 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.
  3. 3. Ladle strawberries and liquid into wineglasses or goblets (at least 8 oz.). Top with mascarpone cream.
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