Rich pressed dessert made from tvorog (farmers cheese), butter, cream, sugar, dried fruits, and vanilla, molded in a pyramid shape. This iconic Easter dessert is never baked - the mixture is pressed in a special perforated pyramidal mold called a paskhotnitsa, allowing whey to drain while the filling firms into a dense, creamy confection stamped with the letters XB (Christ is Risen).
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Press the tvorog through a fine-mesh sieve twice into a large bowl to eliminate all curds and achieve a perfectly smooth, paste-like consistency. This step cannot be skipped or the texture will be grainy.
In a separate bowl, cream the softened butter with the powdered sugar until light and fluffy. Beat in the vanilla extract and salt. Gradually fold this butter mixture into the sieved tvorog, working gently to keep the mixture light.
Whip the heavy cream to soft peaks in a chilled bowl. Fold the whipped cream into the tvorog mixture in three additions, using a broad spatula and turning the bowl. The goal is a billowy, mousse-like consistency.
Fold in the drained dried fruits, candied peel, and chopped almonds, distributing them evenly throughout the mixture.
Line the paskhotnitsa (pyramid mold) or a clean flowerpot with dampened cheesecloth, leaving generous overhang. Spoon the mixture into the mold, pressing firmly to eliminate air pockets. Fold the cheesecloth over the top, set a small plate and weight on top, and refrigerate over a drip tray for 12 to 24 hours until firm and fully drained. Unmold onto a serving plate, peel away the cheesecloth, and decorate with additional candied fruits and almonds.
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