Pashka – Russian Easter dessert

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Try something a bit different this Easter with Karen’s delicious Pashka recipe. A traditional Russian Easter dessert made from curd cheese, honey, dried fruit and almonds, Pashka has a texture similar to a custardy cheesecake and is traditionally served with slices of kulich (Russian Easter bread).

First published in 2016

Pashka, also known as Pascha, Pasha or Paskha is a type of cream cheese and fruit egg custard popular in Eastern Orthodox countries. Similar in texture and appearance to a blancmange, it's traditionally made to celebrate the end of Lent and the beginning of Easter. It’s a beautiful dessert, made with curd cheese (or cream cheese), dried fruit and nuts as well as a slug of booze. A Pashka is traditionally made in a mould in the shape of a truncated pyramid, which is said to represent the tomb of Christ.

In the absence of a special wooden mould you can still make this traditional Russian and Greek Easter dessert at home in a good old-fashioned Christmas pudding bowl. My recipe for Easter Pashka is made with curd cheese, dried fruit, almonds, honey and brandy, taking all the traditional elements for this dessert which makes it so special. It’s an indulgent and rich pudding that can be made the day before you plan to serve it, making it a stress and hassle free recipe.







  • Blender
  • 1.5l pudding basin


To begin, mix the eggs yolks and whipping cream together in a medium saucepan, then stir in the sugar and honey
Heat the mixture over a low heat until the mixture just coats the back of a spoon – be careful that you do not curdle the eggs
Add the vanilla extract and brandy and stir well. Place the custard in a cool place until it is cold
Place the cheese into a blender with the butter and blend until smooth
Stir the cheese mixture into the cold custard and mix gently until smooth
Add the dried fruit and nuts, mix well and then spoon into a 1200ml/2pint buttered pudding bowl
Refrigerate for 24 hours before serving, draining off any excess liquid before unmoulding onto a serving platter. Once turned out, decorate the top with the glacé cherries and blanched almonds
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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