Easter with dates
9 servings
600 minutes
Easter with dates is a refined Italian dessert with a delicate texture and rich flavor. It has its roots in traditional cottage cheese Easter but gains special depth from dates soaked in fresh lemon juice. The sweetness of the dried fruits harmonizes with the softness of the cottage cheese and butter, while the light acidity of lemon adds freshness. The dish requires no baking—it is formed under pressure, creating a dense, velvety consistency. This Easter is perfect for festive meals, especially at Easter when served with honey, nuts, or fresh berries. In Italy, such desserts are valued for their naturalness and simplicity of preparation as well as their ability to highlight the richness of traditional Mediterranean flavors.
1
We cut the dates into 4 pieces and soak them in the juice of two lemons.
- Dates: 150 g
- Lemon: 2 pieces
2
We blend the cottage cheese (1 kg) in a blender.
- Curd cheese (tvorog): 1 kg
3
You can make cottage cheese at home: to prepare 1 kg of cottage cheese, you need about 8 liters of sour milk, which should be brought to a boil in a pot and boiled for 5-10 minutes. Then strain through cheesecloth (or a sieve) and squeeze well. Place the finished cottage cheese on a plate and let it cool.
- Curd cheese (tvorog): 1 kg
4
Add 1 cup of sugar, 400 g of softened butter, 6 egg yolks, and dates in lemon juice to the cottage cheese. Mix everything.
- Sugar: 1 glass
- Butter: 400 g
- Chicken egg: 6 pieces
- Dates: 150 g
- Lemon: 2 pieces
5
We take a mold for Easter (if there is no special mold, a colander or a flower pot with holes at the bottom can be used), line it with damp cheesecloth in 2 layers, place the cottage cheese dough inside, and cover the top with the edges of the cheesecloth. Place the mold on a pot to catch the liquid, put a weight on top, and refrigerate everything for a day.
