Fruit Salad with Cannoli Cream

Fruit Salad with Cannoli Cream

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    1/3 cup whole milk ricotta cheese

    2 tablespoons plus 1/3 cup whipping cream

    3 tablespoons powdered sugar

    Pinch ground cinnamon

    12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)

    1/2 dry pint fresh raspberries (about 1 1/4 cups)

    1 tablespoon sugar

    1 tablespoon fresh lemon juice

    2 kiwi, peeled, cut into 1/2-inch pieces

    3 tablespoons sliced almonds, toasted



  Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. 

Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

  Toss the strawberries, raspberries, sugar, and lemon juice in a
medium bowl to combine. Let stand until juices form, tossing
occasionally, about 15 minutes. Add the kiwi.

  Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta
cream atop the fruit. Sprinkle with the almonds and serve.