Pashka – Russian Easter dessert

Serves6
30 minutes

Ingredients

Pashka

  • 3 egg yolks, beaten
  • 240ml of whipping cream
  • 120g of caster sugar
  • 60ml of runny honey
  • 1 tsp vanilla extract
  • 1 tbsp of brandy
  • 900g of curd cheese, cottage or cream cheese, strained
  • 60g of unsalted butter
  • 100g of mixed dried fruits
  • 50g of flaked almonds

To garnish

  • glacé cherries
  • whole blanched almonds

Method

1
To begin, mix the eggs yolks and whipping cream together in a medium saucepan, then stir in the sugar and honey
2
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
3
Add the vanilla extract and brandy and stir well. Place the custard in a cool place until it is cold
4
Place the cheese into a blender with the butter and blend until smooth
5
Stir the cheese mixture into the cold custard and mix gently until smooth
6
Add the dried fruit and nuts, mix well and then spoon into a 1200ml/2pint buttered pudding bowl
7
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