Pashka (Russian Easter dessert)
Pashka is a traditional Russian Easter dessert – but to us, it’s just plain yum.
I’m not a vegetarian, I’m a dessertarian
- 1/2 cup (90g) chopped crystallised ginger
- 1/4 cup (40g) mixed peel
- 1/2 cup (75g) dried currants
- 1/4 cup (45g) chopped dried figs
- 1/4 cup (45g) chopped dried pear
- 2 tbs amaretto
- 100g unsalted butter
- 1/2 cup (110g) caster sugar
- 2 egg yolks
- 750g fresh ricotta
- Finely grated rind of 1 lemon
- Finely grated rind of 1 orange
- 2 tbs lemon juice
- 1/2 cup (70g) slivered toasted almonds
- 1/2 cup (120g) sour cream
- Extra dried fruit, to serve
- 1. Line a 2-litre bowl with an unused damp Chux or muslin cloth.
- 2. Combine the crystallised ginger, mixed peel, and dried currants, figs and pear in a bowl with the amaretto. Stand for at least 15 minutes to soak the fruit.
- 3. In a separate bowl, cream the butter and caster sugar with an electric mixer until pale and thick. Add the egg yolks one at a time and beat in well. Add the ricotta and lemon and orange zests, then beat to combine. Using a wooden spoon, fold in the soaked fruit, lemon juice and toasted almonds, then fold in the sour cream.
- 4. Spoon the mixture into the lined bowl and fold any overhanging cloth over the top. Cover and refrigerate for 8 hours or overnight.
- 5. Turn out and serve with extra dried fruit.