Paskha translates as Easter and is typically prepared only once a year for the corresponding festival. For resting a pyramid with cut off top is used as a form. As a relief are usually incorporated two Orthodox crosses and two ‘XB’ – as an abbreviation for Khristos Voskres (Christ is risen). Since this is very difficult to find, you can make do with any conical shape with an opening at the pointed end instead.
Commonly, it is advised to use a profane flower pot. Put the curd in a sieve lined with a fine muslin cloth, cover with a plate, additionally weigh it down with a saucepan and let the liquid drain overnight in the refrigerator. Soak the raisins in cognac. The next day, mix the butter, powdered sugar, vanilla pulp, egg yolks and a pinch of salt with a mixer on low speed until a uniform cream. Next, add the cognac. Then toast and finely chop the almonds, cut the candied fruits into small pieces, drain the raisins and stir them into the butter sugar cream together with the curd mixture. Whip the cream and fold it into the dessert mixture.
To make the dessert release well from the mold, line it with gauze. Place on a plate with the blunt tip and pour in the curd cream.
Place in the refrigerator again overnight to firm up. Liquid will once again come out through the open tip. The next day, invert the mold and remove the mold and gauze. If you like, you can decorate the paskha with whipped cream, raisins, almonds and chocolate. Add a kulich cake and you have all the culinary ingredients for an Orthodox Easter.