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.