Unlock the Secrets of Russian Easter dessert: Pashka

Soak 30 grams of dry apricots in 2 tbsp of brandy and set aside.

Brush a pyramid-shaped bowl with butter and line it with cheesecloth.

In a saucepan, steam 135 grams of heavy whipping cream with 30 grams of honey and 65 grams of sugar.

Add 2 egg yolks to the mixture and whisk until thickened, coating the back of a spoon.

Set the custard aside to cool completely.

In a bowl, beat 500 grams of cream cheese and 50 grams of butter until fluffy.

Add the cooled custard to the cream cheese mixture and mix well.

Add 25 grams of silver almonds and the soaked dried fruits along with their soaking liquid, then mix again.

Pack the mixture into the prepared molds and refrigerate for at least 24 hours.

After 24 hours, unmold onto a serving plate and decorate with glazed cherries, silver almonds, and orange peels.

Equipment Needed

Allergens