Paskha or Passcha according to Romanov style

Ingredients for 6 servings:

• 800 g quark
• 150 g butter, room temperature
• 250 g powdered sugar
• 4 egg yolks
• 1 vanilla pod(s)
• 1 pinch of salt
• 35 ml cognac
• 50 g candied fruits
• 50 g almonds, peeled
• 50 g raisins
• 30 ml cognac
• 400 ml cream, sweet

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Total time approx. 2 days 30 minutes

Luxury version of the classic Russian Easter curd dish

Paskha translates as Easter and is typically prepared only once a year for the corresponding festival. A pyramid with its top cut off is used as a mold for resting. Two Orthodox crosses and two “XB” – an abbreviation for Khristos Voskres (Christ is Risen) – are usually incorporated in relief. Since these are very difficult to find, any conical shape with an opening at the pointed end can be used instead. A common flowerpot is recommended. Pour the curd into a sieve lined with fine cheesecloth, cover with a plate, weigh it down with a saucepan, and let the liquid drain overnight in the refrigerator. Marinate the raisins in cognac. The next day, beat the butter, powdered sugar, vanilla seeds, egg yolks, and a pinch of salt with a mixer on low speed until smooth. Next, add the cognac. Then roast and finely chop the almonds, cut the candied fruit into small pieces, drain the raisins and stir them into the butter and sugar cream along with the quark mixture. Whip the cream and fold it into the dessert mixture. To ensure the dessert comes out of the mold easily, line the mold with cheesecloth. Place the blunt end on a plate and pour in the quark cream. Return to the refrigerator overnight to set. Liquid will continue to leak through the open end. The next day, turn the mold upside down and remove the mold and the gauze. If you like, you can decorate the Paskha with whipped cream, raisins, almonds, and chocolate. Add a kulich cake, and you have all the culinary ingredients for an Orthodox Easter.