📝 About This Recipe
Paskha is the crown jewel of the Russian Orthodox Easter table, a decadent, pyramid-shaped dessert traditionally crafted to symbolize the Tomb of Christ. This uncooked 'crude' version features the tangy richness of Quark cheese blended with cultured butter, heavy cream, and a jewel-toned mosaic of dried fruits and nuts. It is a luxurious, melt-in-your-mouth experience that perfectly balances citrus brightness with deep, creamy indulgence.
🥗 Ingredients
The Dairy Base
- 2 pounds Quark cheese (well-drained or pressed overnight to remove excess moisture)
- 1 cup Unsalted butter (high-quality, softened to room temperature)
- 1/2 cup Heavy cream (chilled)
- 3 Egg yolks (large, pasteurized if concerned about raw eggs)
Sweeteners and Aromatics
- 1 cup Confectioners' sugar (sifted to avoid lumps)
- 1 Vanilla bean (seeds scraped out)
- 1/4 teaspoon Fine sea salt
- 1 tablespoon Lemon zest (finely grated)
The Jewels (Inclusions)
- 1/2 cup Golden raisins (soaked in warm water or rum for 15 minutes, then dried)
- 1/3 cup Candied orange peel (finely diced)
- 1/2 cup Silvered almonds (toasted and lightly crushed)
- 1/4 cup Dried apricots (finely chopped)
Decoration
- 10-12 pieces Whole almonds (to form the 'XB' letters)
- 4-5 pieces Glacé cherries (halved)
👨🍳 Instructions
-
1
Begin by preparing the Quark. Pass the well-drained cheese through a fine-mesh sieve or a food mill twice into a large bowl. This step is crucial for achieving the signature silky-smooth texture of a traditional Paskha.
-
2
In a separate bowl, cream together the softened butter and sifted confectioners' sugar using an electric mixer until the mixture is pale, light, and fluffy (about 3-4 minutes).
-
3
Add the egg yolks one at a time to the butter mixture, beating well after each addition until fully incorporated.
-
4
Fold the sieved Quark into the butter and egg mixture. Use a spatula to combine them gently but thoroughly until no streaks remains.
-
5
Stir in the vanilla bean seeds, lemon zest, and sea salt to infuse the base with aromatic brightness.
-
6
In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheese mixture to lighten the density.
-
7
Gently fold in the prepared golden raisins, candied orange peel, chopped apricots, and slivered almonds, ensuring they are evenly distributed throughout the cream.
-
8
Prepare your Paskha mold (pasochnitsa). If you don't have one, a clean, new terracotta flower pot with a drainage hole works perfectly. Line the mold with a double layer of damp cheesecloth, ensuring there are enough overhanging edges to cover the top.
-
9
Spoon the mixture into the lined mold, pressing down firmly with a spoon to eliminate any air pockets. Fold the overhanging cheesecloth over the base.
-
10
Place the mold in a deep bowl (to catch the draining liquid). Place a small plate on top of the cheesecloth and put a heavy weight (like a large jar of water or a clean brick) on the plate.
-
11
Refrigerate the Paskha for at least 12 hours, though 24 hours is ideal. Periodically pour out any liquid that collects in the bottom bowl.
-
12
To serve, carefully peel back the cheesecloth from the bottom, invert the mold onto a serving plate, and gently lift the mold off. Carefully peel away the remaining cheesecloth.
-
13
Decorate the sides of the pyramid. Traditionally, almonds are used to form the letters 'XB' (Christos Voskrese - Christ is Risen). Garnish with additional candied fruits or flowers.
💡 Chef's Tips
If you cannot find Quark, you can substitute with a 50/50 mix of farmer's cheese and mascarpone, but ensure you sieve it well. Always use the highest fat content butter available; European-style cultured butter provides the best flavor profile. Make sure to dampen the cheesecloth before lining the mold; this prevents the cloth from sticking to the delicate cheese surface. Don't skip the sieving process! Even if the cheese looks smooth, the sieve creates a lightness that a food processor cannot replicate. If using raw egg yolks, ensure they are extremely fresh and from a trusted source, or use pasteurized liquid yolks.
🍽️ Serving Suggestions
Serve a thick slice alongside a piece of toasted Kulich (Russian Easter Bread) for the ultimate pairing. A glass of sweet dessert wine, such as a Sauternes or a Late Harvest Riesling, complements the richness beautifully. Pair with a strong, hot Russian tea served from a samovar with a slice of lemon. Fresh raspberries or a tart raspberry coulis can be drizzled over the plate to cut through the creamy sweetness. Serve chilled, directly from the refrigerator, as the dessert softens quickly at room temperature.