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Strawberry and Mascarpone Trifles with Riesling Syrup
© James Baigrie

Strawberry and Mascarpone Trifles with Riesling Syrup

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  1. 1 cup dry Riesling
  2. 1/2 cup plus 1 tablespoon sugar
  3. 1/2 vanilla bean, halved lengthwise, seeds scraped
  4. 1 pound strawberries, hulled and sliced
  5. 1/2 cup mascarpone cheese
  6. 1/4 cup heavy cream
  7. Six 1/2-inch-thick slices of pound cake, each slice cut into 4 triangles
  1. In a small, heavy saucepan, combine the Riesling with 1/2 cup of the sugar and the vanilla bean and seeds. Bring to a boil over high heat, stirring, until the sugar dissolves. Continue to boil, undisturbed, until reduced to 1/2 cup, about 8 minutes. Let cool slightly.
  2. Put the strawberries in a bowl and strain the syrup over them. Save the vanilla bean for another use.
  3. In a medium bowl, using an electric mixer, whip the mascarpone with the cream and the remaining 1 tablespoon of sugar until soft peaks form. Place 2 cake triangles in each of 6 dessert bowls and top with half of the strawberries. Repeat with the remaining cake and strawberries. Spoon any remaining syrup over each bowl, dollop on the mascarpone cream and serve.