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Strawberries Pazzo

Servings: 4


  • 6 tablespoon balsamic vinegar
  • 1/2 cup sugar
  • 1/2 cup gray salt and black pepper
  • 2 cup strawberries
  • 1/4 pound italian biscotti
  • 1/2 pound mascarpone cheese or vanilla gelato


Baking Directions:

Combine vinegar, sugar, salt and black pepper.

Mix well to incorporate.

Let stand for 15 minutes.

When ready, stir again to incorporate all the sugar; then pour over sliced strawberries and gently toss until berries are fully coated.

Gently crush biscotti into 4 serving bowls.

Spoon strawberries on top.

Stir mascarpone cheese to a smooth consistency and top each serving with a dollop.

Finish with any remaining syrup and serve immediately.


For an elegant presentation, place a single Italian-style biscotti finger upright in a martini glass.

Spoon marinated berries into the glass and top with frozen yogurt or gelato.