Summer Cannoli

Directions

1. 1.

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

2. 2.

   2. Whisk it in a large bowl until smooth.

3. 3.

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

4. 4.

   4. Fold in the pistachios (if using).

5. 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.

6. 6.

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