1. Stir the ricotta and 2 tablespoons of cream in medium bowl to blend. 2. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form. 3. Fold the ricotta cream into whipped cream. 4. 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.). 5. 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. 6. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. 7. Sprinkle with the pistachios &/or chocolate chips, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
