Russian Easter Dessert Pashka
Experience the traditional elegance of Russian Easter Dessert Pashka, a rich and creamy no-bake treat perfect for festive celebrations! Made with farmer’s cheese (or ricotta), butter, and sour cream, this indulgent dessert is lightly sweetened with sugar and scented with vanilla and lemon zest for a bright, fragrant flavor. Packed with finely chopped candied fruits, raisins, and crunchy nuts like almonds or hazelnuts, Pashka offers delightful texture in every bite. The mixture sets overnight in a mold lined with cheesecloth, resulting in a beautifully shaped centerpiece to adorn your Easter table. Garnish with additional candied fruits or edible flowers for an eye-catching presentation. With its luxurious taste and vibrant toppings, Pashka is an unforgettable addition to holiday feasts and an authentic way to celebrate Russian culinary tradition.
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Recipe Information
Ingredients
- 900 grams farmer's cheese (or ricotta)
- 150 grams unsalted butter, softened
- 120 grams sour cream
- 150 grams granulated sugar
- 60 milliliters heavy cream
- 2 teaspoons vanilla extract
- 100 grams candied fruits, finely chopped
- 50 grams raisins
- 50 grams chopped nuts (almonds or hazelnuts)
- 1 teaspoon lemon zest
- 1 piece cheesecloth
Instructions
Line a pashka mold or a sieve with a single layer of cheesecloth, leaving enough overhang to fold over the dessert later. Place the mold or sieve over a bowl to catch any liquid that drains.
In a large mixing bowl, combine the farmer's cheese, softened butter, and sour cream. Use a hand mixer or food processor to blend until completely smooth and creamy.
Gradually add the sugar to the mixture, followed by the heavy cream and vanilla extract. Continue blending until well incorporated.
Fold in the candied fruits, raisins, chopped nuts, and lemon zest using a spatula. Stir gently to ensure the mix-ins are evenly distributed.
Spoon the mixture into the prepared mold or sieve, pressing it down gently to remove any air pockets. Smooth the surface with the back of a spoon.
Fold the overhanging cheesecloth over the top of the mixture, covering it completely. Place a small plate or weight on top to gently press the mixture and encourage drainage.
Refrigerate the mold for at least 12 hours or overnight. This allows the flavors to develop and the dessert to set properly, while excess liquid drains.
When ready to serve, carefully unwrap the cheesecloth and invert the mold onto a serving dish. Remove the cheesecloth completely.
Decorate the pashka with additional candied fruits, nuts, or edible flowers, if desired, before slicing and serving.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 134 mg | 6% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 258.5 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 804 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
