I think I thought mascarpone was used in zaglibone (or however you spell that Italian runny custard) but it's not. It's mostly used in tiramisu and I had it, whipped, on the best French toast I've ever had in my life. But I had 16 oz of it and 2 lb of strawberries, so off I went.
16 oz mascarpone
1/4 c. sugar
1 tsp. vanilla
2 lb strawberries.
Blend first three with spatula. Quarter strawberries. I used five martini glasses, and layered berries, cheese, berries, dollop of cheese, berry garnish.
Nummy! A leetle too thick/creamy/fatty mouth-feel for a light summer dish, IMO - maybe I should have whipped it a little?