Tsar paskha
The Tsar paskha is incredibly creamy and delicate in taste thanks to the way it is prepared. It also has a fruity and sweet sour note. The Russian dessert is an eye-catcher on the Easter table with its unusual appearance. You can make the Tsar paskha at home with this recipe.
Servings 1 paskha
Equipment
- pasochnitsa
- cheese cloth
Instructions
- Place tvorog in a mixing bowl and blend finely with a hand blender.
- Add egg, softened butter, sugar, vanilla and salt and beat for 3 - 4 minutes until creamy.
- Pour the tvorog mixture into a saucepan with a thick base and heat in a hot water bath, stirring constantly, until it reaches boiling point and becomes liquid.
- Immediately afterwards, cool the tvorog mixture over ice water while stirring and chill for approx. 2 hours.
- Whip cream until stiff and fold into the tvorog mixture.
- Roughly stir fruit puree into the tvorog mixture so that it looks inhomogeneous.
- Place the paskha mold in a deep plate with the smaller opening facing down and line it with a damp cheese cloth.
- Pour the tvorog mixture into the mold, fold the ends of the cloth over it and weigh the mixture down with something.
- Leave the Easter dessert to drain in the mold in the fridge for approx. 24 hours.
- Turn the Tsar paskha out onto a plate, remove the mold and the cheese cloth and sprinkle with fruit powder.
Notes
- Tvorog is available in Russian stores. You can also make your own farmers cheese.
- You can replace the egg with two egg yolks.
- The amount of sugar can be adjusted to taste.
- Instead of the fruit puree, you can refine the tvorog mixture for the paskha with various dried fruits, fresh berries, caramel, nuts and spices.
- The paskha mold is available online and in local Russian stores.
- Decorate the Easter dessert to your taste.
- Take note of the detailed tips and tricks for making the Tsar paskha at the top of the article.