Fruit Salad With Cannoli Cream - cooking recipe

Ingredients

1/3 cup whole milk ricotta cheese
2 tablespoons whipping cream
1/3 cup whipping cream
3 tablespoons powdered sugar
1 pinch ground cinnamon
2 1/2 cups fresh strawberries, hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts, chopped
2 -3 tablespoons mini chocolate chips (optional)

Preparation

Stir the ricotta and 2 tablespoons of cream in 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-peaks form.
Fold the ricotta cream into 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 pistachios &/or chocolate chips, if using.