Summer Cannoli
A delightful summer dessert featuring toasted pound cake topped with a creamy mixture of ricotta and mascarpone, finished with fresh berries and optional pistachios. A fresh twist on traditional cannoli flavors.
6 servings
13 min
Ingredients
- •1 cup ricotta
- •½ cup mascarpone
- •½ cup confectioners sugar
- •½ teaspoon grated orange zest
- •2 tablespoons chopped pistachios
- •1 pound pound cake
- •1 cup fresh berries
Cooking Instructions
- 1.
1. Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
1 min
- 2.
2. Whisk it in a large bowl until smooth.
2 min
- 3.
3. Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.
3 min
- 4.
4. Fold in the pistachios (if using).
1 min
- 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.
4 min
- 6.
6. Top each slice with a dollop of the cream, then sprinkle with the berries.
2 min
