• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D, E, P
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 60g unsalted butter, at room temperature

  2. 450g fresh ricotta

  3. 1 cup thickened cream, whipped

  4. 1 cup toasted, chopped slivered almonds

  5. cup chopped raisins

  6. teaspoon vanilla extract

  7. Poached fruit

  8. 2 1/2 cups water

  9. cup caster sugar

  10. cup dried apricots

  11. cup dried figs

  12. 1 cinnamon stick

  13. 5cm piece orange peel

Instructions Jump to Ingredients ↑

  1. Lightly grease 8 x ½ cup dariole moulds. Line base and sides with baking paper.

  2. In a large bowl, using an electric mixer, beat butter and sugar together until pale. Fold in ricotta, cream, almonds, raisins and vanilla.

  3. Spoon mixture into moulds, pressing down firmly. Chill overnight.

  4. Poached fruit: in a medium saucepan, combine water and sugar. Stir over low heat for 3-4 minutes, without boiling, until sugar dissolves.

  5. Add remaining ingredients to syrup. Bring to boil. Reduce heat and simmer for 40-45 minutes, until syrupy. Discard cinnamon stick and orange peel.

  6. To serve, unmould pashkas onto a plate, removing paper. Accompany with cooled poached fruit.

  7. Top tips Fresh ricotta is best for this recipe. Buy it from the deli section of your supermarket. Other dried fruit may be used.

  8. More recipes Creamed rice pudding with apples and meringue Citrus and pistachio ice-cream Lemon and ricotta cheesecakes


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