Paskha with Mascarpone

Name: Paskha with Mascarpone
Ingredients: 250 g cottage cheese; 250 g mascarpone; 100 g powdered sugar; 100 g heavy cream 33%; 1 tbsp lemon juice; 1 tsp vanilla sugar; 30 g dried fruit (I used dried cranberries); 20 g chocolate (I used dark)

Easter is just around the corner, so today I have a new delicious recipe for you. I'd like to share this recipe for a light, creamy paskha made with mascarpone. For the creamiest, most delicate result, it's best to use equal parts cottage cheese and mascarpone, but you can increase the proportion of cottage cheese if you prefer. You can use any mix-ins you like, but it's best to keep them to a small amount — they should gently complement the creamy flavor rather than overpower it. Compared to the classic version, this paskha is incredibly easy to make, and the result is absolutely divine!

Ingredients:

250 g cottage cheese
250 g mascarpone
100 g powdered sugar
100 g heavy cream 33%
1 tbsp lemon juice
1 tsp vanilla sugar
Mix-ins:
30 g dried fruit (I used dried cranberries)
20 g chocolate (I used dark)

How to cook paskha with mascarpone

It's best to use soft, spreadable cottage cheese. Regardless of the type, you'll need to press it through a sieve first to make it smoother, or blend it thoroughly until creamy.

Add the mascarpone, powdered sugar, lemon juice, and vanilla sugar.

Mix thoroughly, blending again if needed. You should end up with a smooth, homogeneous mixture with no lumps.

Whip the heavy cream separately until thick. Fold it into the cottage cheese mixture and stir well. Add your mix-ins — I used grated dark chocolate and dried cranberries.

Line a paskha mold with damp cheesecloth folded into two layers, and set it over a plate to catch the whey. If you don't have a paskha mold, you can use a colander or a large plastic bottle with a few holes poked in the bottom. Spoon in the mixture and smooth the top.

Fold the edges of the cheesecloth over the top and weigh it down with something heavy. Refrigerate overnight, or for at least a few hours. It's ready once the whey has stopped draining.

Place a plate on top, flip it over, then remove the mold and cheesecloth.

Decorate as you like. I used sugar pearls and sugar butterflies!)) This paskha with mascarpone turns out so light and creamy — it just melts in your mouth! Absolutely delicious!