Cream the butter and sugar.
Add the egg yolks, vanilla essence and fruit and mix.
Add the lemon juice and cottage cheese and mix well.
Line small terracotta plant pots with two layers of damp cheesecloth.
Spoon the cheese mixture into the lined container and fold the cheesecloth over the cheese mixture.
Cover with aluminium foil and place a heavyish weight in the saucer (for example, use a tin of beans or peas).
Place the container on a rack over a bowl in the fridge and leave for 24 hours to drain.
Unmould onto a serving platter, remove the cheesecloth and decorate with the crystallised fruit as for the Kulich
. Serve with sliced kulich.
TIP: Prepare this dessert two days before needed.