Raspberry and Red Currant Salad with Whipped Ricotta, Lemon Curd, and Ginger Crumbs
This easy-prep dessert is a marriage of Italian (ricotta) and English (lemon curd)—a little like Giancarlo and me. It’s ideal in summer when raspberries and red currants are in high season and bursting with sweetness. You can either make your own ginger cookies or buy your favorite brand to crumble over the top.