Strawberry Mascarpone Fool

Serving Size: 6

3 pints strawberries hulled and sliced
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 cup Mascarpone cheese
1 cup heavy cream well chilled

In a bowl toss the strawberries with the sugar and the vinegar and them then macerate at room temperature tossing them occasionally, for 1 hour. Reserve one cup of the strawberry mixture, and in a food processor or blender puree the remaining mixture with the Mascarpone until completely smooth. In a chilled large bowl with an electric mixer, beat the heavy cream until it holds stiff peaks and fold in the Mascarpone mixture gently but thoroughly. Divide the reserved strawberry mixture among 6 stemmed dessert glasses, spoon the cream mixture over it, and chill the desserts for 1 hour.