Ingredients
- 1 cup ricotta
- 3/4 cup mascarpone
- 3-4 tablespoons confectioners’ sugar
- 1 (9-by 5-inch) pound cake
- 4 cups assorted fresh berries
- 1/2 cup toasted sliced almonds
Chef notes
This super simple recipe is a great way to make use of summer's fresh berries. It starts with a store-bought pound cake, which gets dressed up with a smooth ricotta and mascarpone cream topping. Then just choose your favorite berry — or a combination of a few types, such as strawberries, raspberries, blackberries and blueberries — and you'll have an elegant, fresh, sweet-but-not-too-sweet summer dessert. Whether you're entertaining or just want to enjoy a weeknight treat, this no-bake dessert is sure to impress.
Preparation
In a small bowl, whisk together the ricotta, mascarpone and 3 tablespoons of the confectioners’ sugar. Check for sweetness and whisk in more sugar as needed.
Cut the pound cake into 8 slices and arrange on plates. Divide the mascarpone cream among the plates, top with fresh berries and garnish with almonds.
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