Paskha (Russian Easter dessert)

    5 hours 25 min

    This a recipe for a traditional Russian Easter dessert (paskha), except I substituted the traditional candied fruit with jelly sweets.

    1 person made this

    Serves: 5 

    • 500g twarog or quark
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 100g caster sugar
    • 100g butter
    • 200g double cream
    • 250g mixed jelly sweets, plus more for garnish

    Prep:10min  ›  Cook:15min  ›  Extra time:5hr resting  ›  Ready in:5hr25min 

    1. Press twarog through a sieve, or pulse in a food processor.
    2. 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.
    3. Add chopped jelly sweets; mix well.
    4. 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.
    5. Set over a bowl to catch the liquid and refrigerate for several hours.
    6. Remove from the fridge. Carefully unmould the pashka and remove the cheesecloth. Decorate with sliced jelly sweets.

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