Mary berry Pashka recipe

Mary berry Pashka recipe

Pashka is a traditional Russian Easter dessert that is made from curd cheese, butter, eggs and dried fruits. Mary Berry’s recipe for Pashka includes an additional layer of apricot jam in the middle of the dish. The mixture is then molded into a pyramid shape and decorated with candied fruit or nuts before being served as part of the Easter celebrations. This rich and creamy dessert has been enjoyed by generations during this special holiday season.

Why people also love Mary berry Pashka recipe

People love Mary Berry’s Pashka recipe for its rich, creamy texture and the combination of sweet dried fruits with tangy curd cheese. The addition of apricot jam in the middle adds a burst of fruity flavor that complements the richness of the dish. The pyramid shape and colorful candied fruit or nuts on top make it an attractive centerpiece for any Easter celebration. This traditional Russian dessert is also loved because it can be made ahead of time and keeps well in the fridge, making it a convenient option for entertaining guests during this special holiday season.

Ingredients:

• 450g curd cheese
• 175g unsalted butter, softened
• 75g caster sugar
• 4 large egg yolks
• Zest of one lemon
• Juice of half a lemon
• 100g mixed dried fruit (raisins, currants, candied peel)
• A pinch of salt
• Apricot jam to fill

Instructions:

1. Line a pashka mold or sieve with damp muslin or cheesecloth.
2. In a mixing bowl beat together the softened butter and caster sugar until light and fluffy.
3. Add in the curd cheese, egg yolks, lemon zest and juice along with a pinch of salt.
4. Mix well until everything is thoroughly combined then fold in the mixed dried fruit.
5. Spoon half of the mixture into the lined mold and press it down firmly with a spoon or spatula.
6. Spread a layer of apricot jam over the top, then add the remaining cheese mixture on top and smooth out to make an even surface.
7. Cover with more damp muslin or cheesecloth and place in a cool place for at least 24 hours to set.
8. Once set, turn out onto a serving plate and decorate with candied fruits or nuts as desired.

Quick Facts

• Prep time: 30 minutes
• Cook time: N/A (needs to set in a cool place for at least 24 hours)
• Total Time: At least 24 hours and 30 minutes
• Difficulty: Easy
• Yield: Makes one large pashka or two smaller ones

Serving Suggestions:
Pashka can be served with sliced fresh fruit such as strawberries or raspberries. It also goes well with tea or coffee.

Expert Tips & Tricks:

• If you don’t have a pashka mold, you can use a sieve lined with cheesecloth instead.
• Make sure all the ingredients are at room temperature before mixing together.
• Use good quality curd cheese for the best results.

Nutrition Information (per serving):
Calories – 320kcal
Fat – 23g
Saturated Fat – 14g
Cholesterol – 140mg
Carbohydrates – 21g
Sugar – 20g
Protein – 7g

Note: The nutrition information is an estimate and may vary depending on the specific ingredients used.

Variations and substitutions you can try for Mary berry Pashka recipe:

1. Flavors: You can add different flavors to the mixture such as vanilla extract or almond extract.
2. Fruits: Use any dried fruits of your choice like cranberries, apricots, figs or dates instead of mixed dried fruit.
3. Sweeteners: Instead of caster sugar, use honey or maple syrup to sweeten the dish.
4. Cheese: If curd cheese is not available in your area, ricotta cheese can be used as a substitute.
5. Butter: Salted butter can also be used instead of unsalted butter if that is what you have on hand.
6. Vegan option: For a vegan version replace curd cheese with tofu and use vegan margarine instead of butter
7. Gluten-free option : Substitute gluten-free digestive biscuits for the traditional ones to make this recipe gluten-free.
8. Alcohol: For a boozy version, add some rum-soaked raisins or sultanas into the mixture.
9. Nuts: Add chopped nuts such as almonds, pecans or walnuts to give it an extra crunch and nutty flavor.
10. Chocolate: You can also add grated chocolate or cocoa powder to make a chocolatey version of Pashka.

Recommendations and notices:

1. Use good quality curd cheese to ensure the best flavor.
2. Make sure all the ingredients are at room temperature before mixing together.
3. Be patient and allow enough time for it to set in a cool place for at least 24 hours or more if needed.
4. When lining your pashka mold or sieve with cheesecloth, make sure it is damp so that it adheres better to the sides of the mold/sieve.
5. If you don’t have a pashka mold, use a sieve lined with cheesecloth instead.
6. Once turned out onto a serving plate, decorate with candied fruits or nuts as desired for an attractive presentation
7. Store any leftovers in an air-tight container in the fridge and consume within three days.
8. This recipe contains raw eggs, which may increase the risk of foodborne illness. If you are concerned about this, use pasteurized eggs or skip the recipe altogether.
9. Make sure to check the expiry date of all ingredients before using them in this recipe.
10. Pashka is a rich and indulgent dessert, so it’s best enjoyed in moderation as part of a balanced diet.
11. Finally, have fun with this recipe and feel free to experiment with different flavors and variations!

Conclusion:

Mary Berry’s Pashka recipe is an easy-to-follow guide that produces delicious results every time! The combination of tangy curd cheese, sweet dried fruit, lemon zest and juice creates a rich yet refreshing flavor that is perfect for Easter celebrations. The addition of apricot jam adds another layer of fruity sweetness that makes this dessert truly irresistible. With its attractive pyramid shape and colorful decorations, it is sure to impress your family and friends!

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