Pashka

Name: Pashka
Cook time: 2 h 30 min
Yield: 4
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

Lynne Mullins

March 16, 2018

Time:2 hours +Makes:4

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

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.