Ricotta-Mascarpone Pound Cake
Ingredients
16 oz. BelGioioso Ricotta con Latte cheese8 oz. BelGioioso Mascarpone cheese
3-4 Tbsp. confectioners’ sugar
1 fresh pound cake, sliced
1 cup fresh berry jam
4 cups fresh berries
Directions
In a small bowl, whisk together the BelGioioso Ricotta, BelGioioso Mascarpone and 3 tablespoons of the confectioners’ sugar. Check for sweetness and whisk in more sugar as needed. Set aside.
Arrange slices of pound cake on plates. Top each slice with the Ricotta-Mascarpone mixture, jam and fresh berries and garnish with confectioners’ sugar if desired.