Total Time

　　20 minutes total time

　　

Ingredients

Makes 4 servings

　　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)

　　

Step 1

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

　　

Step 2

2. Whisk it in a large bowl until smooth.

　　

Step 3

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

　　

Step 4

4. Fold in the pistachios (if using).

　　

Step 5

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

　　

Step 6

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

　　Tip:

　　To save time, buy predrained ricotta from Whole Foods and skip step 1.