Chef notes
An impressive dessert doesn’t need to be one that’s made from scratch. This is especially true in the summertime, when baking a cake turns the kitchen into a hotbox and humid temperatures wreck havoc on everything from pie crust to cookie dough. It’s during these times when a little culinary creativity makes hosting far less stressful. In a season that’s all about easy, breezy cooking, dessert should be effortless, too!
This super simple recipe is a great way to make use of summer's fresh berries. It starts with a store-bought pound cake, one of the easiest ingredients to fancy up thanks to its rich, buttery flavor. Here, it gets dressed with a smooth ricotta and mascarpone cream topping that comes together in minutes. Then, just choose your favorite berry — or a combination of a few types, such as strawberries, raspberries, blackberries and blueberries — and you'll have an elegant, sweet-but-not-too-sweet summer dessert. Whether you're entertaining or just want to enjoy a weeknight treat, this no-bake dessert is sure to impress.
Technique Tip: Toasting the almonds adds both a lovely color and crunch. If making a big batch, roast them in the oven at 350 F for 6 to 8 minutes; for smaller batches, toss nuts into a skillet and heat until golden.
For a fancier presentation, break the pound cake into pieces and layer it with the ricotta-mascarpone cream and berries in a cup like a trifle.
Swap Option: No almonds? No problem! Pistachios, pecans and other nuts would all work nicely.
Ingredients
- 1 cup ricotta cheese
- 3/4 cup mascarpone cheese
- 3-4 tablespoons confectioners’ sugar
- 1 (9-by 5-inch) pound cake
- 4 cups assorted fresh berries
- 1/2 cup toasted sliced almonds
Preparation
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.
