Pascha (or paskha) is a traditional Easter dish made from tvorog (or quark, a creamy curd cheese) and is a very popular dessert in Eastern Europe, mainly in Russia and Ukraine. Additional ingredients such as butter, eggs, sour cream, raisins, almonds, vanilla, spices and candied fruits can be used. This pascha version is made without raw eggs.
Ingredients:
2 tsp gelatine powder
3 tbsp milk
250g quark
50g unsalted butter, softened
5 tbsp sweetened condensed milk
1 tbsp sugar
5 tbsp chopped candied fruits and rinds
Pour the gelatine into the bowl with milk and whisk quickly with a fork. Set aside for 5 minutes or until spongy.
Stand the bowl in a heatproof bowl of hot water and stir until the gelatine dissolves. Cool slightly.
Cream the quark with soft butter until absolutely smooth and well blended. Stir in the condensed milk, sugar and chopped fruits. Add the gelatine mixture, mixing all thoroughly together.
Spoon the mixture into a plastic or ceramic bowl and leave the pascha in the fridge for 24 hours, or overnight.
When ready, invert a serving plate over top of the bowl and invert it onto plate. Decorate with sliced almonds and serve immediately.
Happy Easter!
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
