This Easter, Kate and I thought we would try our hand at making Pashka to serve alongside Kurt’s Kulich. Akin to a crust-less cheesecake, this custard based treat is a Russian Orthodox dish made with ingredients that were forbidden during the fast of lent. It is traditionally made before Easter, and taken to the church to be blessed on Good Friday before being served on Easter Sunday. It is eaten spread on slices of Kulich.
Easter in New Zealand is a time to spend with family, get away for a long weekend, and enjoy the last BBQ before winter sets in. Compared to our young country’s casual approach, I find foods steeped in ritual like Pashka fascinating. Having it on my Easter table brings a sense of occasion and weight to the feast.
This version with its rustic form and cherry sauce is a little twist on the traditional, but still a very delicious way to end an Easter feast!