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Warm strawberries with black sambuca and mascarpone

The simple treatment of fruit for dessert is an Italian signature. Enhancements range from fruit tossed with citrus juice, to being doused with wine or - common in the region of Emilia-Romagna - dressed with a splash of balsamic vinegar, to the liqueur-flavoured syrup here. 

You'll need

  • 20 gm
  • unsalted butter
  • 500 gm
  • strawberries, hulled and halved if large
  • 50 gm (¼ cup, firmly packed)
  • brown sugar
  • 60 ml
  • black sambuca
  • 250 gm
  • mascarpone
  • 1½ tbsp
  • icing sugar, sifted

Method

  • 01
  • Melt butter in a large frying pan, add strawberries, sprinkle with brown sugar and drizzle sambuca over. Cook, stirring occasionally, over low heat for 2-3 minutes or until strawberries are soft. Divide strawberries and cooking liquid among four heatproof glasses or bowls.
  • 02
  • Place mascarpone and icing sugar in a small bowl and stir until well combined. Serve warm strawberries with mascarpone passed separately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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