Russian pashka with poached fruit

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

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

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

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

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

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

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

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