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| Recipes |
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| Strawberry Shortcake – Italian Style |
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(makes four servings)
 Pound cake - 8 slices
Strawberries, stemmed, sliced - 3 cups Mascarpone - ½ cup Heavy cream - ½ cup Sugar - 2 tablespoons Apricot jam - 2 tablespoons Water - 1 tablespoon Aged balsamic vinegar (the good stuff!) - ½ tablespoon Toss together sliced strawberries and balsamic; set aside. Whip Mascarpone, cream and sugar together to medium peaks. Melt apricot jam with water; brush or drizzle over one side of each pound cake slice. Place a dollop of cream on plate, topped with a slice of pound cake, then another dollop of cream then strawberries. Repeat one more time and serve immediately. Buon Appetito! |
