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Cannoli Cream with fresh Berries
suggested wine: 1995 Villa La Selva, Vigna Del Papa Vinsanto (Tuscany, Italy)

11 ounces ricotta (1¼ cups)
1/3 cup orange marmalade
2 ounces semisweet chocolate, chopped
1 tablespoon Grand Marnier
¼ teaspoon pure vanilla extract
2 pints fresh raspberries, strawberries, or blueberries

1. Process the ricotta in a food processor, scraping down the sides of the bowl from time to time, for about 2 minutes, until the curds disappear and it is perfectly smooth.
2. Add the marmalade and pulse just to combine; you want to retain some small pieces of pulp.
3. Transfer to a mixing bowl. Fold in the chocolate, Grand Marnier, and vanilla. Refrigerate for at least 1 hour, or up to 2 days.
4. Divide the berries among 4 individual serving bowls or wine goblets. Pour the cannoli cream over the berries and serve.

Serves 4 to 6