Press twarog through a sieve, or pulse in a food processor.
In a saucepan beat eggs with vanilla and sugar; add cream and heat over low heat until thickened, about 3 to 5 minutes. Remove from heat and let cool for a few minutes; add chopped jelly sweets and mix well.
Add chopped jelly sweets; mix well.
Use a special Easter cake tin, or line a small colander, with several layers of muslin cheese cloth. Spoon the mixture into it and place a heavy plate on top to weigh it down.
Set over a bowl to catch the liquid and refrigerate for several hours.
Remove from the fridge. Carefully unmould the pashka and remove the cheesecloth. Decorate with sliced jelly sweets.