Name: Tea-scented pashka
Yield: Serves 12
Cuisine: Russia
Ingredients: 500 g (1 lb 2 oz) fresh full-fat ricotta cheese; 55 g (2 oz/¼ cup) finely chopped glacé ginger; 100 g (3½ oz) unsalted butter, softened; 95 g (3¼ oz/½ cup) finely chopped dried figs; 2 tablespoons finely grated orange zest; 1 tablespoon Marsala; 75 g (2½ oz/½ cup) currants; 2 tablespoons finely grated lemon zest; 70 g (2½ oz/½ cup) chopped dried cranberries; 70 g (2½ oz/½ cup) pistachio nuts, toasted and roughly chopped; 250 g (9 oz) mascarpone; 125 ml (4 fl oz/½ cup) boiling water; 3 Earl Grey tea bags; 2 large free-range egg yolks; 90 g (3¼ oz/½ cup) raw (or golden) caster (superfine) sugar; 2 tablespoons lemon juice

Preparation info

Serves
12

Difficulty
Medium

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

This is a glorious old-fashioned dessert that was traditionally served as part of Russian Easter celebrations. It’s definitely one for a crowd as it’s very rich and not worth doing in smaller quantities, so keep it for special occasions or a long Easter Sunday lunch.

You can make it in any bowl or mould, but for visual impact it really is worthwhile finding and investing in a beautiful old-style jelly mould.