Fruit Salad with Cannoli Cream

1/3 cup whole milk ricotta cheese
2 tablespoons plus 1/3 cup whipping cream
3 tablespoons powdered sugar
Pinch ground cinnamon
12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons sliced almonds, toasted

  1. Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend.
  2. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form.
  3. Fold the ricotta into the whipped cream.
  4. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling.
  5. Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine.
  6. Let stand until juices form, tossing occasionally, about 15 minutes.
  7. Add the kiwi.
  8. Spoon the fruit mixture into dessert bowls.
  9. Dollop the ricotta cream atop the fruit.
  10. Sprinkle with the almonds and serve.