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  • 1/2 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 1/2 pounds strawberries
  • 1 cup heavy cream
  • 8 ounces mascarpone
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 ounces meringues, crumbled, about 12 (2-inch) meringues


  1. Combine vinegar and sugar in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer until reduced by half and syrupy in consistency, stirring occasionally, about 5 minutes. Transfer to a small heat-proof bowl and let cool to room temperature. (Syrup may be prepared up to 2 days in advance. Cover and refrigerate until use).
  2.  Wash, dry and hull strawberries. Slice 1/4-inch thick. Reserve 6 to 8 slices for garnish and place remaining berries in a medium bowl. Pour balsamic syrup over berries and gently stir to coat. Let stand at room temperature 30 minutes (or cover and refrigerate up to 4 hours). 
  3. Combine cream, mascarpone, sugar and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat at high speed until soft peaks form. (Cream may be prepared up to 4 hours in advance. Cover and refrigerate until use).
  4. To serve, divide half the strawberries among serving glasses. Spoon cream over strawberries to cover. Sprinkle with meringues. Repeat layers. Garnish with reserved sliced strawberries. Serve immediately.
Recipe by Lynda Balslev

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The recipe was originally published as Strawberry Meringue Parfaits with Balsamic Syrup on

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