A Slavic dessert traditionally eaten to celebrate the end of Lent.

Recipe :

• 3 egg yolks, beaten
• 240ml of whipping cream
• 120g of caster sugar
• 60ml of honey
• 1 tsp vanilla extract
• 1 tbsp of brandy
• 900g of curd cheese, cottage or cream cheese, strained
• 60g of unsalted butter
• 100g of mixed dried fruits
• 50g of pistachios
• 50g of dried apricots


To begin, mix the eggs yolks and whipping cream together in a medium saucepan, then stir in the sugar and honey

Heat the mixture over a low heat until the mixture just coats the back of a spoon – be careful that you do not curdle the eggs

Add the vanilla extract and brandy and stir well. Place the custard in a cool place until it is cold

Place the cheese into a blender with the butter and blend until smooth


Stir the cheese mixture into the cold custard and mix gently until smooth

Add the dried fruit, mix well and then spoon into a Pashka mould or similar shaped vessel (I used a vase !)

Refrigerate for 24 hours before serving, draining off any excess liquid before unmoulding onto a serving platter. Once turned out, decorate the top with the pistachios and the bottom with a single line of chopped apricots. If not using a Pashka mould, you can draw an XB (cyrillic for Christ is Risen) on one side and a cross on the other.