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Russian pashka

  • 6:30 Prep
  • Advanced


  • 3 egg yolks
  • 1 cup caster sugar
  • 300ml cream, scalded (see notes)
  • 1 teaspoon vanilla extract
  • 750g fresh cottage cheese
  • 250g cream cheese, chopped, at room temperature
  • 1 cup glace fruit, finely chopped
  • 2/3 cup blanched almonds, finely chopped
  • Extra glace cherries or fruit, to serve


  • 12 plastic disposable cups


  • 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.

Source: taste.com.au


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