Easter is behind us, but Easter food, just like Christmas food, generally lasts longer than the holiday itself.

I realize that I’ve never shared my recipe for pasha. Those of you who make your own probably have a recipe already, and those of you who don’t are probably not interested, but here it comes anyway.

150 g butter
70 g sugar

3 egg yolks
1.5 tbsp vanilla sugar

0.7 dl chopped almonds and hazelnuts
0.7 dl candied orange peel
0.5 dl dried cranberries
40 g dark chocolate (4 squares of Lindt mild 70%)

grated zest of 1 lemon

750 g quark, for which I use 500 g Kesella (quark with 10% fat) and 250 g Keso (cottage cheese with 2% fat) which I press though a sieve to break up the grains

3 dl whipping cream

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Cream butter with sugar. Add everything except quark and cream.
Add quark to the mixture.
Whip the cream and fold it into the mixture.