Ricotta and Mascarpone Easter with Almonds
10 servings
20 minutes
Easter made from ricotta and mascarpone with almonds is a delicate and exquisite dessert symbolizing the bright holiday of Easter. Its roots trace back to Russian culinary traditions where Easter is prepared as a symbol of new life and purity. The combination of airy ricotta and creamy mascarpone gives the dish a rich yet light texture. Roasted almonds add subtle nutty notes, while dark chocolate and candied fruits provide a hint of sweetness and sophistication. The flavor is harmonious—creamy, slightly sweet, with pleasant fruity and chocolate accents. Thanks to the cheesecloth and press, the dessert achieves a dense yet tender consistency. It makes a beautiful centerpiece for the festive table that can be served with fragrant tea or coffee, enjoying its velvety structure and rich taste.
1
Line the form for Easter with several layers of cheesecloth, leaving some cloth at the edges.
2
In a mixer, combine mascarpone, ricotta, sugar, and vanilla until smooth. Transfer to a bowl.
- Mascarpone cheese: 250 g
- Ricotta cheese: 300 g
- Cane sugar: 100 g
- Vanilla extract: 1 teaspoon
3
Lightly whip the cream and add it to the cheese mixture along with finely chopped almonds, candied fruits, and crushed chocolate.
- Cream: 75 ml
- Roasted almonds: 50 g
- Candied fruit: 125 g
- Dark chocolate: 50 g
4
Place the mass in the prepared mold, cover with the edges of the cheesecloth, put a weight on top, and send it to the refrigerator overnight.
5
Transfer the Easter cake to a plate, removing the cheesecloth.