Pashka (Russian Easter dessert)

Pashka Russian Easter dessert

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

Bill Watterson

Pashka (Russian Easter dessert)

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Serves: 6 Prep Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • 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.

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