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Wok eggs, fried rice and hot Dry Noodles.
40 Minutes Plus 4 hours chilling time
"I’d love to take credit for thinking of this idea, but I didn’t. Julie Resnick, co-founder of Feedfeed, saw a matzo icebox cake I posted on my Instagram a few years ago and thought to do a tiramisu-inspired version for Pesach. Pure genius! Think about it: matzo is just as dry as ladyfingers, so why not make one swap and beset with your Passover dessert? While her kids call her creation matzomasu, I’ve stepped in with my own punny variation—it’s known in my house as tiramatzu. In my recipe, a creamy mixture of zabaglione and whipped cream is layered between coffee-soaked sheets of matzo for prob-ably the most decadent dessert in this entire book.
If you’ve never made zabaglione (known as sabayon in French) before, it’s the king of custards. Though it’s traditionally made with sweet wine, I sub in coffee liqueur and whisk it with egg yolks and sugar over a double boiler until the mixture has thickened and tripled in volume. To make the zabaglione even richer, I fold in whipped cream and mascarpone before layering it with the matzo to achieve a hint of lightness in such a rich sweet. The dish needs to set up in the fridge to let the matzo soften, so it lends itself well to being made a day in advance of seder, and only requires a dusting of cocoa powder before you scoop in." — Jake Cohen
Excerpted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
large egg yolks
cup plus 2 tablespoons (125g) granulated sugar
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