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1 In A Medium Bowl, Beat The Cream Until Soft Peaks Form. 2 In A Large Bowl Combine The Ricotta, Mascarpone, 1/2 Cup Of The Sugar, And Lemon Zest. Using An Electric Beater, Whip The Ricotta-Mascarpone Mixture Until Thoroughly Combined And Smooth. 3 Gradually Fold The Whipped Cream Into The Ricotta Until The Mixture Is Smooth. Cover And Refrigerate For A Couple Of Hours. 4 Put Strawberries In Another Bowl. Half An Hour Before Serving Gently Mix In The Remaining Sugar And Balsamic Vinegar. Make Sure You Don'T Let The Strawberries Sit In The Balsamic Vinegar Much Longer Than 30 Minutes Before Serving Or The Acidity Of The Vinegar Will Cook The Strawberries. 5 When You Are Ready To Serve, Fill Glass Bowls Halfway With The Strawberries And Their Juices. Spoon On The Ricotta-Mascarpone Mousse Or Use A Pastry Bag To Pipe The Mousse
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