James Carrier
Makes 8 servings

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.

How to Make It

Step 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.

Step 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.

Step 3

Ladle strawberries and liquid into wineglasses or goblets (at least 8 oz.). Top with mascarpone cream.

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