1. For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
  2. In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
  3. By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
  4. To serve, divide strawberries among 8 dessert dishes.
  5. Spoon cannoli cream over the berries.
  6. Sprinkle with remaining chocolate pieces.


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