Russian Easter Dessert (Pashka)

Recipe by Nana Lee
READY IN: 12hrs 35mins
SERVES: 12-14




  • Mix egg yolks and whipping cream in heavy saucepan.
  • Stir in sugar and salt.
  • Cook over low heat, stirring constantly, until mixture just coats a metal spoon, 12 to 15 minutes.
  • Remove from heat; stir in vanilla extract.
  • Place saucepan in cold water until custard is cool.
  • If custard curdles, beat with hand beater until smooth.
  • Place 3 cups of the cottage cheese and 2 tablespoons of the butter in blender container.
  • Cover and blend on medium speed, stopping blender occasionally to scrape sides, until smooth.
  • Repeat with remaining cottage cheese and butter.
  • Stir custard into cheese mixture until smooth.
  • Stir in candied fruit and almonds.
  • Line a 2-quart non-clay flower pot (or any form dish WITH OPENINGS IN THE BOTTOM, like a flower pot has) with double layer dampened cheesecloth.
  • Pour cheese mixture into pot; fold ends of cheesecloth over top. Place pot on cake rack in shallow pan; place weights on top.
  • Refrigerate 12 to 24 hours, pouring off any liquid that accumulates in pan.
  • To serve, unmold onto serving plate; remove cheesecloth.
  • Garnish as desired with additional candied fruit and blanched almonds.
  • Refrigerate any remaining dessert.