Dessert

Paskha with baked figs

Name: Paskha with baked figs
Prep time: 400 min
Total time: 400 min
Yield: 6
Ingredients: 300g ricotta cheese; 250g mascarpone; 100g caster sugar; 1 teaspoon vanilla extract; 75ml double cream; 50g toasted almonds, finely chopped; 50g good-quality chocolate, finely chopped; 125g glace fruits, finely chopped (such as apricots, cherries and peaches); Honey-baked figs, to serve

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6h 40m

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Paskha is a traditional Russian Easter dessert.

300g ricotta cheese
250g mascarpone
100g caster sugar
1 teaspoon vanilla extract
75ml double cream
50g toasted almonds, finely chopped
50g good-quality chocolate, finely chopped
125g glace fruits, finely chopped (such as apricots, cherries and peaches)
Honey-baked figs, to serve

Method

1.

Begin this recipe 1 day ahead.
2.

Line the pots with a double layer of muslin cloth, allowing excess to hang over the sides.
3.

Place the ricotta, mascarpone, caster sugar and vanilla in a food processor and whiz until smooth. Transfer to a bowl.
4.

Lightly whip the cream, then fold into the cheese mixture with the almonds, chocolate and fruit. Spoon into the prepared pots and fold over the excess cloth. Cover with a saucer and place a weight on top. Refrigerate overnight.
5.

Remove saucer and weight from the paskha and unfold the cloth. Invert pots onto a serving plate, peel off the muslin and serve with the baked figs.