Paskha

Method

Beat softened butter with icing sugar until pale and fluffy, then whisk in egg yolks one at a time. Pass ricotta through a fine sieve and fold into the butter mixture with vanilla extract and cream. Gently fold in almonds, candied fruits, raisins, angelica, cinnamon and salt. Line a traditional pyramid-shaped paskha mould (or clean terracotta flowerpot) with muslin cloth and spoon in the mixture, pressing down gently. Fold the muslin over the top, place on a plate to catch drips, and refrigerate for at least 24 hours. Carefully unmould onto a serving plate, remove the muslin, and serve chilled with kulich bread.