raspberry shortcake with ricotta cream
here's what you do:
pick some raspberries.
make the shortcake of your choice.
whip a pint of heavy whipping cream until it's almost suitable whipped cream.
add a 15 ounce container of ricotta cheese and some vanilla.
whip it some more. and whip it good.
cut (or break) shortcake in halvsies.
plop some ricotta cream on the bottom halvsie.
grab a handful of raspberries and give them a little squish.
set raspberries on plop of ricotta cream.
place top halvsie on top, or tilt prettily to the side.
and for the grand finale:
nom. nom. nom.