With years of experience crafting Eastern European classics, this Paskha recipe delivers the creamy, festive flavors of a true Russian Easter tradition.
Drain the cottage cheese thoroughly in cheesecloth. Soak the currants in lukewarm water, and let the butter soften at room temperature.
In a bowl, whisk the egg yolks and caster sugar until pale, foamy, and lightened. Gradually beat in the softened butter, cut into pieces, using a spoon.
Fold in the drained cottage cheese, chopped candied fruit, drained currants, and 1 tablespoon Grand Marnier. Mix until smooth and well combined.
Line a pyramid mold with plastic wrap. Pour in the mixture and chill in the refrigerator for 3 hours.
Unmold onto a serving platter and garnish with angelica sticks.
