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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Pashka is essentially a crustless cheesecake. 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
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 4x150ml 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.