1 pound strawberries, hulled and sliced
3 tablespoons amaretto or orange liqueur
2/3 cup heavy cream
1/3 cup confectioners' sugar
1 cup ricotta cheese
1 teaspoon ground cinnamon
1/4 cup unsalted pistachios, chopped, optional
24 amaretti cookies, crushed
Miniature semisweet chocolate chips, optional
Directions
In a medium bowl, combine the strawberries and amaretto. Cover
and refrigerate at least 3 hours or overnight.In a large bowl, whip
the cream with the confectioners' sugar until soft peaks form (tips
curl). In a medium bowl, stir half of the whipped cream into the
ricotta to lighten it. Gently fold in the remaining whipped cream
and cinnamon. Fold the pistachios into cream mixture. Place a
layer of crushed amaretti cookies in each of 4 parfait glasses. Top
each with a layer of strawberry slices and then cannoli cream.
Repeat layering. If desired, top with miniature chocolate chips.
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