In a large metal bowl, combine the heavy cream, unsalted butter, sugar, and eggs.

Using an electric mixer on high speed, beat the mixture until light and fluffy.

Place the bowl over a pan of boiling water and continue beating the cream mixture until it thickens and lightens.

Remove the bowl from the heat.

Add the ricotta cheese and sour cream to the mixture, and beat until thick.

Blend in the minced almonds and raisins.

Line a pasha mold (or a clean 5 to 6 inch flower pot with holes on the bottom) with dampened cheesecloth.

Pour the pasha mixture into the lined mold and fold the cheesecloth over the top.

Place a 1-pound weight (such as a pound of butter or a can of vegetables or fruit) on top of the cheesecloth.

Place the mold in a large pan to catch the drippings.

Refrigerate for several hours or overnight, draining off the liquids several times, until the pasha is firm.

Before serving, unmold the pasha onto a serving plate.

Serve the pasha with fresh fruit, berries, or preserves.