Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrupis reduced to scant ? cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.) Needs to cook down a little longer than 3 minutes... 2 tablespoons might be in order - the mixture is not quite sweet enough... try more lemon juice as well
Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 6|
|Calories from Fat: 76 (71%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 28.1mg||9 %|
|Sodium 65.5mg||2 %|
|Potassium 41.7mg||1 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.4g|
|Protein 1.3g||2 %|
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Calories per serving: 107
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