Warm strawberries with black sambuca and mascarpone


  • Serves 4 people

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. 

  • 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.
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