I am one lucky girl! My Mom made this for me this week! I marked my cookbook, Williams-Sonoma Savoring Desserts, she typed it up, brought down the ingredients and made me this delicious treat. We both think it’s a winner. It is a great way to use all the great summer fruit that is available now. You can vary the mixture of fruit according to the season.

2 cups whole milk ricotta cheese

¼ cup confectioners’ sugar

1 teaspoon vanilla extract

½ teaspoon grated lemon zest

Pinch of ground cinnamon

6 apricots, pitted and sliced

4 kiwi, peeled and sliced

2 tablespoons sugar

2 tablespoons orange or cherry-flavored liqueur

½ pint raspberries

3 tablespoon chopped semisweet chocolate

In a bowl, using a whisk or wooden spoon, beat the ricotta cheese until smooth and creamy. Beat in the confectioners’ sugar, vanilla, lemon zest, and cinnamon until blended.

In a small bowl, combine the fruit, sugar, and liqueur. Using spoons, toss well, being careful not to bruise the fruit. Scatter the raspberries over the top.

Spoon the fruit into goblets or parfait type glasses. Top each serving with an equal amount of the ricotta mixture. Sprinkle with the chocolate and serve at once.

One response to “Cannoli Cream with Fresh Fruit”

1. Susan says:

   July 2, 2016 at 3:57 pm

   I LOVE this recipe!

   Reply