|Unsalted butter||125 Gram, softened|
|Castor sugar||1⁄2 Cup (8 tbs)|
|Ricotta cheese||500 Gram|
|Hard boiled egg yolks||3|
|Grated lemon rind||2 Tablespoon|
|Currants||1⁄2 Cup (8 tbs)|
|Chopped mixed peel||1⁄2 Cup (8 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs), whipped|
|Glace fruit and mixed peel||2 Tablespoon (For Decoration)|
|Mixed peel||2 Tablespoon (For Decoration)|
Cream butter, add sugar gradually and beat until light and fluffy. Push ricotta cheese and egg yolks through a fine sieve. Add to creamed mixture with lemon rind, beating until thoroughly combined. Add currants, mixed peel and almonds, and lastly fold in the whipped cream. If mixture is very soft, chill until firm enough to shape. Pile mixture on a serving plate and shape into a pyramid, using a broad knife or spatula. Decorate with glace fruits and mixed peel, and chill until firm.
Note: in Russia, the letters 'XB' (meaning Christ is risen) are outlined in mixed peel on one side of the pashka, and a cross on the other.
The word 'pashka' means Easter in Russian, and this creamy sweet is one of the traditional delights of the Russian Easter table. When friends drop in, serve it thickly spread on slices of fruit bread â€” or enjoy it for dessert, with a cup of strong black coffee and a crisp biscuit.