Pasha looks like a bland, white lump, but tastes delicious. (Not unlike other desserts and puddings, to be fair. How appetizing does panna cotta look, really?) It’s my favourite part of Easter.

Lemon meringue pie, which we also made for Easter, can be so lemony and intensely sweet that after a small slice my body shouts “enough”. But pasha is so refreshing and un-sweet that it almost doesn’t feel like dessert.

Estonian quark is grainier than the Swedish Kesella and fatter than Keso. This year’s tweak to the recipe was to get the best of both by combining them: Kesella for the creaminess, and Keso (passed through a sieve) for texture. This worked out great; I’ll be doing that again next year.

Raisins have always been a part of my pasha, but next year I think I might skip them. They are the least interesting part, adding nothing but sweetness. Maybe dried cranberries could work?

Pasha was always served on its own when I was a child. Nowadays we eat it with raspberry coulis.