For a rich dessert try Lesley Waters's variation on a traditional Russian cream cheese concoction, flavoured with nuts and chocolate
By Lesley Waters
  • Rating:
  • Serves: 8-12
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 12 hrs refrigeration
  • Effort: easy



  • 675 g curd cheese
  • 100 g blanched almonds, chopped
  • 200 g dark chocolate, chopped into small chunks
  • 3 tsp vanilla extract
  • 75 g raisins
  • 2 egg yolks
  • 75 g caster sugar
  • 150 ml double cream
  • 115 g soft unsalted butter


  • 500 g frozen summer fruits, thawed
  • 2-3 tbsp icing sugar, or to taste
  • 1 tbsp brandy


1. In a large mixing bowl mix together the curd cheese, almonds, chocolate, vanilla extract and raisins together.

2. In a small bowl cream the egg yolks with the caster sugar until light and creamy and beat in the butter.

3. In a bowl lightly whip the double cream. Add the creamed yolk mixture and the double cream to the cheese mixture and fold together thoroughly.

4. For a mould, line a clean flower-pot with muslin or a clean J-cloth. Transfer the mixture into the prepared mould. Fold the excess muslin over the top, cover with a plate and weigh the plate down with any thing heavy (such as a tin of beans).

5. Chill the paskha in the refrigerator for at least 12 hours, standing the pot on a dish so that any excess liquid drains away.

6. To serve, place all the sauce ingredients in a saucepan. Heat gently until warmed through.

7. Turn the paskha out in the centre of a large serving dish and spoon over the berry sauce. Serve at once

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