- 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
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.