FRUIT SALAD with Cannoli Cream
- ⅓ cup whole-milk ricotta cheese
- 2 tablespoons plus ⅓ cup whipping cream
- 3 tablespoons powdered sugar
- Pinch of ground cinnamon
- 12 ounces fresh strawberries, hulled and quartered (about 2½ cups)
- ½ pint fresh raspberries (about 1¼ cups)
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 2 kiwi, peeled and cut into ½-inch pieces
- 3 tablespoons sliced almonds, toasted
Instructions:
Cannoli (“pipes”) are said to be one of the unshakable rocks of Sicilian desserts, and these days they can be found in almost every Italian pastry shop in America. They are crispy fried pastry tubes that are filled with sweetened ricotta cheese or sometimes pastry cream.
- In a Medium Bowl, stir the ricotta and 2 tablespoons of cream to blend. In a large bowl using an electric mixer, beat the remaining ⅓ cup of cream with the powdered sugar and cinnamon until semi-firm peaks form. Fold the ricotta into the whipped cream. (This mixture can be prepared up to 4 hours ahead. Cover and refrigerate.)
- In a medium bowl, toss the strawberries, raspberries, sugar, and lemon juice to combine. Let stand until juices form, tossing occasionally, about 20 minutes. Add the kiwi and toss gently.
- Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit, sprinkle with the almonds, and serve.