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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


  • 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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