Summer Cannoli

• 1 cup ricotta
• 1/2 cup mascarpone
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon grated orange zest
• 2 tablespoons chopped pistachios (optional)
• 1 pound cake (we like the 11-ounce Sara Lee)
• 1 cup fresh berries (any kind)

1. 1. Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
2. 2. Whisk it in a large bowl until smooth.
3. 3. Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.
4. 4. Fold in the pistachios (if using).
5. 5. Cut the pound cake into 1/2-inch slices and toast them in a toaster oven, or in a regular oven at 375u0b0F for about 2 minutes a side.
6. 6. Top each slice with a dollop of the cream, then sprinkle with the berries.

ricotta, mascarpone, sugar, vanilla, orange zest, pistachios, cake, fresh berries

Taken from www.epicurious.com/recipes/food/views/summer-cannoli-243104 (may not work)