Drain the cottage cheese well in cheesecloth and soak the currants in lukewarm water. Take the butter out of the fridge. In a bowl, beat the egg yolks and sugar until the mixture whitens and becomes foamy and gradually add the butter softened at room temperature and cut into pieces.
Work with a spoon. Add the fromage blanc, the chopped candied fruit, the drained grapes and 1 tablespoon of Grand-Marnier. Mix well.
Line a pyramid mold with plastic wrap. Pour in the preparation and put 3 hours in the refrigerator.
Turn out onto a serving platter and decorate with angelica sticks.