Fruit Salad with Cannoli Cream

Ingredients

• 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

Directions

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.