Summer CannoliMarcus Nilsson
Tip:
To save time, buy predrained ricotta from Whole Foods and skip step 1.
Recipe information
Total Time
20 minutes total time
Yield
Makes 4 servings
Ingredients
1 cup ricotta
1/2 cup mascarpone
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1/2 teaspoon grated orange zest
2 tablespoons chopped pistachios (optional)
1 pound cake (we like the 11-ounce Sara Lee)
1 cup fresh berries (any kind)
Preparation
Step 1
1. Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
Step 2
2. Whisk it in a large bowl until smooth.
Step 3
3. Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.
Step 4
4. Fold in the pistachios (if using).
Step 5
5. Cut the pound cake into 1/2-inch slices and toast them in a toaster oven, or in a regular oven at 375°F for about 2 minutes a side.
Step 6
6. Top each slice with a dollop of the cream, then sprinkle with the berries.
Recipe notes
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