Summer Cannoli

1. 1

   1. Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.

2. 2

   2. Whisk it in a large bowl until smooth.

3. 3

   3. Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.

4. 4

   4. Fold in the pistachios (if using).

5. 5

   5. Cut the pound cake into 1/2-inch slices and toast them in a toaster oven, or in a regular oven at 375u00b0F for about 2 minutes a side.

6. 6

   6. Top each slice with a dollop of the cream, then sprinkle with the berries.

* Per serving · 4 servings · Values may vary.

No additional tips available.