Paskha – Russian Easter treat

 In the previous post I’ve told you about the traditional Easter cake – kulich. But there is one more no-bake dessert for Easter, it’s called ‘paskha’, which means Easter in Russian. It’s made in a special wooden or plastic pyramid-shaped mold, which called pasochnica. Of course, it’s not easy to find such mold, but it can be easily substituted with a clean flower pot or a bowl.
There are many variations of the Paskha but of course tvorog (farmer cheese) is a main ingredient and mixed with eggs and butter. Some recipes call to mix it with raw egg yolks, another with cooked, the quantity of butter may vary as well. To flavour the tvorog mixture adding some chopped candied fruits, nuts, cocoa powder. If you love soft, creamy desserts that reminds a no-crust cheesecake you should definitely prepare it! 🙂Russian Paskha

Paskha - Russian Easter treat with tvorog

  • Servings: 2-3
  • Difficulty: moderate
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500g tvorog, dry preferable
60g butter, soft at room temperature (not melted)
50g chopped candied fruits like orange peel, pineapple, strawberry
50g raisins
1 large egg yolk
80-100g white sugar
1 tsp vanilla sugar
80ml cream (20-30% fat)
  1. First of all you need to beat the tvorog with an electric mixer until very smooth or push it through a sieve two times.
  2. Whisk butter for a creamy consistency. Add to tvorog along with 50g candied fruits and 50g raisins.
  3. In a small bowl whisk egg yolk with sugar and vanilla.
  4. In a small saucepan warm cream, then pour it into the egg mixture and quickly stir. Pour back into the saucepan, simmer for a 3-4 minutes, whisking continuously. Stir the mixture into tvorog.
  5. Line a paskha mold or any suitable bowl with a double layer of wet cheesecloth, pour the tvorog mixture in, fold ends of cheesecloth on the top. Arrange a weight (it can be a can or jam jar) and put in the fridge for 12 hours or up to 24 hours; allowing whey (liquid) to drain. When it’s ready to serve – unmold, remove the the cheesecloth.
  6. Decorate with candied fruits, if desired. To serve cut a slice or eat with a spoon.


  1. Yana says:

    It looks absolutely beautiful and I can almost feel the taste of it in my mouth. I LOVE it a lot, but, unfortunately, I didn’t make it this year.. Now I wish I did.. 😦

  2. Darya says:

    Lovely, Mila. I usually spend Easter with my family, and my mom makes tons of Kulich and paskha (four different kinds of Paskha!). This year I couldn’t join them, and I didn’t have the courage or the time to make Kulich, but I think I’ll make paskha after all, I miss it too much. I’ll just buy a brioche or panettone to serve it with. Your version looks fabulous. Thanks for sharing!

    • milkandbun says:

      Thank you, dear Darya for your lovely comment! I’m going to make different paskha next year as well, hope I will find a time for that! And I think nothing can beat a taste of kulich or any other meal prepared by mother! 🙂

  3. Ah, great, I’ve just been reading about pashka and kulich, so good to see them made by an actual Russian! I’m guessing you could use quark, or possibly even ricotta, to make this if you can’t get tvorog?

  4. Pingback: Russian Easter Cake (Kulich) | milkandbun

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