Recipe courtesy of Giada De Laurentiis
Episode: Italian Salads
45 min
15 min
30 min
4 servings


  • 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


Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. 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. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

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