Strawberry and Mascarpone Trifles with Riesling Syrup

1. 1

   In a small, heavy saucepan, combine the Riesling with 1/2 cup of the sugar and the vanilla bean and seeds.

2. 2

   Bring to a boil over high heat, stirring, until the sugar dissolves.

3. 3

   Continue to boil, undisturbed, until reduced to 1/2 cup, about 8 minutes.

4. 4

   Let cool slightly.

5. 5

   Put the strawberries in a bowl and strain the syrup over them.

6. 6

   Save the vanilla bean for another use.

7. 7

   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.

8. 8

   Place 2 cake triangles in each of 6 dessert bowls and top with half of the strawberries.

9. 9

   Repeat with the remaining cake and strawberries.

10. 10

    Spoon any remaining syrup over each bowl, dollop on the mascarpone cream and serve.

* Per serving · 4 servings · Values may vary.