Source The English Kitchen
|750g, small ripe ones||strawberries|
|2 tbsp||balsamic vinegar|
1. Wipe the strawberries clean with a damp cloth, and then carefully hull them. If your berries are somewhat on the larger side, cut them in halves or quarters. Place them all into a glass bowl. Sprinkle the caster sugar on top and toss them gently to coat. Let sit, covered loosely with a cloth, for 2 hours to macerate. After 2 hours, drizzle the balsamic vinegar over top. Toss gently again, then refrigerate for 30 minutes.
2. Spoon the berries into 4 glass dishes. Drizzle each with some of the syrup left in the bowl. Spoon a dollop of mascarpone cheese on top of each and serve.