Easter from Mascarpone
6 servings
40 minutes
Mascarpone Easter is an exquisite dessert that will adorn the festive table. The roots of this dish trace back to Russian cuisine, where cottage cheese Easter symbolizes Bright Resurrection. The mascarpone variant gives it a delicate creamy texture, complemented by richness and light sweetness. The addition of almonds and candied fruits brings subtle nutty notes and pleasant fruity freshness. This dessert requires no baking, and its preparation becomes a meditative process of combining soft cheese, airy cream, and aromatic vanilla sugar. After cooling, the Easter becomes dense and retains its rich flavor. It is perfect for concluding a festive dinner, especially when paired with a cup of fragrant tea.
1
We put cottage cheese, mascarpone, sugar, and vanilla in a deep bowl and mix until smooth.
- Curd cheese (tvorog): 200 g
- Mascarpone cheese: 300 g
- Sugar: 100 g
- Vanilla sugar: 1 teaspoon
2
We add crushed almonds and candied fruits.
- Almond: 50 g
- Candied fruit: 100 g
3
Whip the chilled cream and add it to the cheese-curd mixture.
- Cream 30% fat: 80 ml
4
Mix everything well and place it in the prepared mold. If you don't have a special mold, no worries. Put the mixture in a deep plate, place a flat plate on top, and put a weight on it.
5
We put the Easter cake in the fridge overnight. In the morning, we decorate it to our taste.
