Fruit Parfaits with Cannoli Cream and Pistachios

Making Sicilian cannoli can be a time-consuming process, but you can enjoy the same flavors—including the crunchy cannoli shells and rich ricotta cream—in this dessert, which also incorporates fresh seasonal fruit. (We’ve used raspberries here, but you can substitute whatever fresh fruit is in season.)  Tangy fresh Sicilian ricotta, traditionally made from the whey of sheep’s milk left over from producing pecorino cheese, is especially delicious, although cow’s milk ricotta is also good. Just seek out the best-quality, freshest ricotta you can find; it will make a noticeable difference in the results.