Russian Paskha Easter Dessert

(Serves 14 To 16)

1 stick butter (room temperature)
4 (8 oz.) pkg. cream cheese (room temperature)
2 c. confectioners sugar
3 egg yolks
3 tsp. vanilla or cognac
1/3 c. candied pineapple, chopped
1/3 c. candied orange peel, chopped
1/3 c. candied lemon peel, chopped
(Other candied fruit may be substituted.)
1 lemon rind, grated
5 oz. toasted, slivered almonds

For the mold, use a clean medium-sized clay flower pot. Line pot with a double thickness of cheesecloth wrung out in cold water. Leave a fringe of cheesecloth overhanging the rim. Place butter and cheese in an electric mixer and beat at medium speed for 2 minutes. Increase speed to high and beat until thoroughly mixed. While beating, gradually add sugar, then egg yolks, one at a time, beating well. With a wooden or rubber spatula, stir in vanilla or cognac, candied fruit, rind and nuts. Spoon into mold, pressing down firmly. Cover top with Saran Wrap and refrigerate overnight. Pull cheesecloth gently all around and top with a silver platter and quickly invert. Lift pot off carefully and remove cheesecloth gently. If you are fortunate enough to have fresh violets in your garden, as I am, garnish the dessert with them in a spiral pattern. Lacking violets, use candied fruit and almonds. To serve, cut in small wedges around the top and work your way to bottom.
This simple to make dessert makes a spectacular finale to an Easter meal. It should be served in small wedges as it is rich.

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