Cooked paskha (zavarnaya paskha) with egg and cream

Cooked paskha is the creamy version of the Russian Easter curd dessert with a cooked egg-yolk-and-cream custard, smoother than the raw version and longer-keeping. Rich, silky, the adornment of the Easter table. Served with kulich.

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Method

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1. Press the curd cheese through a sieve.
2. Cook the cream, yolks and sugar in a small pan, stirring, to a thick custard (do not boil), 5 minutes. ⏱ Timer: 5 min
3. Remove from the heat and cool the custard.
4. Mix the soft butter with the curd cheese, vanilla sugar and the cooled custard.
5. Stir in the raisins and candied fruit.
6. Press into a cheesecloth-lined mould, weigh down, chill for 12 hours and turn out.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not boil the custard so the egg does not split.
• Drain the curd cheese thoroughly.
• Chill the mould weighed down so it forms.

Frequently asked questions

How does it differ from raw paskha?

This one is made with a cooked custard, smoother and longer-keeping.

How long does it keep?

5 days in the fridge.

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More russian ideas

• Pryaniki (Russian honey-spice cookies)
• Kartoshka (Russian “potato” cake)
• Guryev porridge (semolina dessert with nuts and cream skin)
• Lingonberry kisel (brusnichny kisel)
• Chak-chak (Tatar honey-coated dough pieces)
• Gubadia (Tatar layered rice and curd cheese pie)
• Rye bread and apple pudding (northern style)
• Kutia (Christmas wheat berries with poppy seed and honey)

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