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.