Instructions: Macerate the strawberries in the vinegar and sugar for at least half an hour, stirring from time to time.

Prepare the mascarpone cream by beating the egg yolks with the caster sugar until ribboning and very pale. Fold in the Kirsch and then the mascarpone. Whisk the cream into soft peaks and fold into the mascarpone mixture.

Serve in a sauce boat or bowl with another bowl full of the strawberries.

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