Serves 4

Preparation time: 45 minutes (can be made 4 hours before serving)

Refrigeration time: 30 minutes (minimum)

Ingredients:

• 1⁄3 cup whole milk ricotta cheese

• Heavy whipping cream divided into 2 tablespoons and 1⁄3 cup

• 2 tablespoons powdered sugar

• Pinch of cinnamon

• 12 ounces of strawberries, hulled, quartered (yields about 2 2⁄5 cups) • 1⁄2 pint (1 1⁄4 cup) fresh raspberries

• 1⁄2 pint fresh blueberries

• 1 tablespoon sugar

• 1 tablespoon lemon juice

Tools:

• Electric mixer

Directions - cream:

  1. In a medium bowl, stir and blend the ricotta and 2 tablespoons of cream

  2. In an electric mixer, combine and mix until firm peaks form: remaining cream, powdered sugar, cinnamon

  3. Fold the ricotta into the whipped cream

  4. Place in refrigerator for at least 30 minutes to stiffen and yield a creamier filling

  5. Cover and refrigerate

Directions - berries:

  1. Toss the berries, sugar, and lemon juice in a medium bowl to combine

  2. Let stand until juices form, tossing occasionally, about 15 minutes

  3. Spoon the fruit into 4 dessert bowls

  4. Dollop the ricotta cream atop the fruit and serve