Pashka

all details

This Russian fare is first decorated with a cross and blessed before being served on Easter Sunday. Essentially a crustless cheesecake, it is perfect served with fresh strawberries. The mixture can easily be doubled or tripled, and made in one large mould for a crowd. It is also delicious spread on toast or brioche.

Ingredients

Pashka.
Pashka. Photo: Jennifer Soo
  • 80g castor sugar
  • 1 egg
  • 250g ricotta cheese, well drained
  • 150g glace fruit, chopped
  • 50g slivered almonds, toasted
  • 40g raisins
  • 1 tsp vanilla extract
  • 30g soft butter
  • 1 tsp orange zest, finely grated
  • 1 tbsp thickened cream

Method

Beat sugar and egg together. In a separate bowl, mix cheese with fruit, almonds, raisins and vanilla. Then add butter and orange zest. Stir in sugar and egg mixture. Fold in cream.

Spoon mixture into 4 x 150ml moulds lined with damp muslin. Cover with plastic wrap, place a weight on top of each and refrigerate for 12 hours before turning out.

Serve with strawberries or small candy-coated chocolate eggs.

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  • Main Ingredients - Cheese, Eggs, Orange
  • Course - Dessert
  • Occasion - Easter

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