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Pashka

Lynne Mullins

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Pashka.
Pashka.Jennifer Soo

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.

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Ingredients

  • 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

  1. 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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Default avatarLynne Mullins is a columnist.

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