Personalized Chef Aprons and More!
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
cream atop the fruit. Sprinkle with the almonds and serve.