Instructions: Combine vinegar, sugar, salt and black pepper. Mix well to incorporate. Let stand for 15 minutes. When ready, stir again to incorporate all the sugar then pour over sliced strawberries and gently toss until berries are fully coated.

(If using Pazzo Marinade, pour over strawberries; toss until berries are fully coated.) Gently crush biscotti into 4 serving bowls. Spoon strawberries on top.

Stir mascarpone cheese to a smooth consistency then top each serving with a dollop of mascarpone. Finish with any remaining syrup and serve immediately.

Optional serving suggestion: For an elegant presentation, place a single Italian-style biscotti finger upright in a martini glass. Spoon marinated berries into the glass and top with frozen yogurt or gelato.

Plums Pazzo
As an alternative, substitute sweet summer plums for the strawberries. Also try crumbling Ginger Snaps for the base and devonshire cream for the topping!

Plums need not be completely ripe. In fact, plums that are slightly

"crispy" work the best.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.