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Tiramatzu (Matzo Tiramisu)
"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.
8 to 10
Servings
40 minutes
Plus 4 hours chilling time
Ingredients
-
6
large egg yolks
-
½
cup plus 2 tablespoons (125g) granulated sugar
Directions
-
01Set a large metal bowl over a medium pot of simmering water. In the bowl, combine the egg yolks, ½ cup of the sugar, 2 tablespoons of the Kahlúa, the vanilla, and the salt.Heat, whisking continuously, until the mixture is pale yellow, thickened, and tripled in volume, 6 to 8 minutes. Remove from the heat.
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This tiramisu was easy to make because of the matzo sheets. However, it lacks the flavor of lady fingers. It's very plain as matzo is very plain. It tasted good but the lady fingers with its sweetness and texture ... it just not the same without them. If you want something really quick, I recommend making it. The heavy cream sauce was pretty tasty.