History for Russian Easter Dessert
Paskha (also written Pascha or pasha; Russian “Easter”) is a Slavic celebration dish prepared in Eastern Orthodox countries that consists of foods that are forbidden during the Great Lent fast.
It is prepared during Holy Week and then taken to Church on Great Saturday after the Paschal Vigil to be blessed.
The dish’s name stems from Pascha, the Eastern Orthodox Easter celebration. In addition to Russia, Ukraine, and other countries, pasha is frequently served in Finland.
Ingredients for Russian Easter Dessert
- 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
- Glacé cherries
- Whole blanched almonds
Instructions for Russian Easter Dessert
- In a medium saucepan, whisk together the egg yolks and whipping cream, then add the sugar and honey.
- Heat the mixture over low heat, stirring constantly, until it just coats the back of a spoon — be careful not to curdle the eggs.
- Stir in the vanilla extract and brandy well. Place the custard in the refrigerator until it is completely chilled.
- Blend the cheese and butter together in a blender until smooth.
- Gently fold the cheese mixture into the chilled custard until it is completely smooth.
- Mix together the dried fruit and nuts, then spoon into a buttered 1200ml/2 pint pudding bowl
- Before serving, chill for 24 hours, draining any excess liquid before unmoulding onto a serving tray.
- Decorate the top with glacé cherries and blanched almonds once it has been turned out.
Nutrition Info for Russian Easter Dessert