Russian pashka

Method

• 1
  Pierce a drainage hole in the bottoms of 12 plastic disposable cups. Line each with a layer of rinsed, squeezed-dry cheesecloth (2 layers if using muslin).
• 2
  In a bowl, beat yolks and sugar for 1 minute. Gradually add cream, whisking constantly, until combined. Pour into a saucepan and cook over low heat, whisking constantly for 5-7 minutes, until mixture coats the back of a spoon. Do not boil. Remove saucepan from heat and place in a bowl of iced water. Whisk custard until cooled to room temperature. Stir in vanilla.
• 3
  In a large bowl, using an electric mixer, beat cheese together until well combined. Blend in cooled custard, then fold in glace fruit and almonds.
• 4
  Spoon 1/2 cup mixture into each cup, pressing down firmly with the back of a spoon. Fold cheesecloth over. Sit in a shallow dish and weight down with a small can of food. Chill overnight.
• 5
  To serve, turn cups upside down onto a large platter and carefully peel away the cheesecloth. Decorate pashka with extra glace cherries or fruit, if desired.