In this Matzo Tiramisu recipe, rich vanilla cream is layered with coffee-soaked matzo instead of ladyfingers and topped with chocolate for a decadent Passover dessert.
There are a few desserts I tend to make over and over for Passover every year. Treats like flourless chocolate cake, matzo chocolate toffee (aka matzo crack!), and coconut macaroons. But this year I wanted something different!
Matzo Tiramisu, also lovingly referred to as Tiramatzu or Matzo Miso, is the perfect Passover dessert. If you like regular Tiramisu, you’ll love it.
Here we have a rich and decadent vanilla bean sweet cream layer, espresso-soaked matzo crackers, and a layer of dark chocolate on top. It’s pretty fabulous, it’s something to look forward to if you want a fresh new idea for dessert during Passover.
And after Passover when you’re looking for ways to use up leftover matzo, this is a great recipe to make!
Why You’ll Love This Recipe
- Matzo Tiramisu is perfect if you’re looking for a new way to eat matzo. Keep it fresh!
- It’s easy! There is no hard part to this recipe, it’s just a matter of layering everything together. And the end result is pretty and elegant.
- Coffee, chocolate, and a creamy layer – yum! This speaks for itself. When you’re craving something just a little bit different during Passover (or anytime you have matzo on hand!), this is the perfect treat.
- It keeps well. It will stay good for up to 4 days in the fridge.
The Best Matzo Tiramisu Recipe
You’re going to love the vanilla cream in this recipe! It's basically an Italian custard called Zabaglione. As the Tiramisu sits in the fridge, the dish sets as the matzo absorbs the cream.
You can eat it once it’s fully chilled (after about 2 hours in the fridge). At this point, it will be cool and creamy, with the matzo still slightly stiff.
However, for best results I recommend letting Matzo Tiramisu chill for about 8 hours before serving. You’ll be able to cut it into neat slices if you let it chill for this time period. Additionally, the matzo will soften as it soaks up the vanilla cream.
Ingredients
Cream Layer:
- Egg yolk
- Granulated sugar
- Vanilla bean scrapings, or vanilla bean paste
- Salt
- Cream cheese
- Heavy whipping cream
Matzo Layer:
- Hot espresso
- Granulated sugar
- Matzo
Chocolate Layer:
- Good-quality dark chocolate
- Heavy whipping cream
Step-by-Step Instructions
Step 1: Make the Cream Layer
We’re essentially making Italian Zabaglione (without the alcohol). Zabaglione is a custard-like dessert made from egg yolks, sugar, and a sweet wine (such as Marsala).
Add the egg yolks, sugar, vanilla, and salt to the bowl of a double boiler and whisk until the mixture is thick and fluffy. Chill in an ice bath for 15 minutes.
Beat together the egg yolk mixture and cream cheese in a large bowl. And then beat in ¼ of the whipped cream. Finally, use a rubber spatula to fold in the remaining whipped cream ¼ at a time.
Place a piece of plastic wrap directly on top of the cream and refrigerate 15 minutes.
Step 2: Make the Chocolate Layer
When the tiramisu is assembled and ready for the topping, melt together the chocolate and cream in a double boiler or microwave, stirring until smooth.
Step 3: Assemble
Whisk together the hot espresso and sugar in a large shallow dish (such as an 8 by 8-inch casserole dish). Cool to room temperature.
Soak a sheet of matzo in the espresso for about 15 seconds per side and place it into the pan you’re using. If you need more matzo to cover the bottom of the pan, break up a sheet of matzo to fit, soak it in the espresso, and place it in the pan.
Spread ⅓ of the cream mixture on top of the matzo in the pan. Add another layer of espresso-soaked matzo. Repeat this process 2 times.
While the chocolate mixture is still melted and spreadable, dollop it onto the top layer of matzo and spread it around to cover the top.
Step 4: Chill
Cover with plastic wrap and refrigerate 8 hours before slicing.
How to Store This Recipe
Store leftovers wrapped in the fridge for up to 4 days.
Tips
- Espresso Substitute: If you don’t have espresso, you can use double strength coffee.
- Chocolate Layer Substitute: If you prefer, skip the chocolate layer and instead top with a dusting of cocoa powder.
- Pan Size: I like to use an 11 X 7 X 1-inch deep baking dish for this because matzo fits really well! However, you can also use any similar size. If the matzo doesn’t fit perfectly into the pan, break it up so it does. I found that 1.5 sheets of matzo fit perfectly into each layer using an 11 by 7-inch pan.
- Chill Time: This will be fully chilled after being in the fridge for about 2 hours, but I find that it sets and slices much better (and not to mention tastes better) if you let it sit for at least 8 hours in the fridge.
Above: This is how Matzo Tiramisu looks if you let it chill for about 2 hours. I recommend letting it chill for about 8 hours before serving so that it cuts neatly and the matzo softens as it absorbs the vanilla cream.
Matzo Tiramisu FAQs
What Does Tiramisu Literally Mean?
In Italian, Tiramisù means “pick me up” or “cheer me up”.
What is Tiramisu Traditionally Made Of?
Italian Tiramisu is traditionally made of espresso and liqueur-soaked ladyfingers layered with a sweet creamy mixture of mascarpone cheese and egg, and then topped with a dusting of cocoa powder.
You can read more about tiramisu on Delallo.
More Deliciously Sweet Ways to Use Matzo
- Charoset – matzo is perfect for scooping it up!
- Matzah (Matzo) Puppy Chow
- Chocolate Toffee Matzo Crack
Let's Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
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Matzo Tiramisu
Ingredients
Cream Layer:
- 6 large egg yolks
- ⅔ cup granulated sugar
- ¼ teaspoon vanilla bean scrapings or ½ teaspoon vanilla bean paste
- ⅛ teaspoon salt
- 8 ounces cream cheese at room temperature
- 1 cup heavy whipping cream whipped to stiff peaks
Matzo Layer:
- 1 cup hot espresso
- 2 tablespoons granulated sugar
- 6 sheets matzo
Chocolate Layer:
- 3.5 ounces good-quality dark chocolate
- 6 tablespoons heavy whipping cream
Instructions
To Make the Cream Layer:
- Add the egg yolks, sugar, vanilla bean scrapings, and salt to the bowl of a double boiler and whisk until the mixture is thick, fluffy, and doubled in volume, about 8 to 10 minutes. Place the bowl in an ice bath for 15 minutes to cool, stirring occasionally.
- Add the egg yolk mixture and cream cheese to a large bowl and use a handheld electric mixer to beat until smooth.
- Beat in ¼ of the whipped cream, and then use a rubber spatula to fold in the remaining whipped cream ¼ at a time.
- Place a piece of plastic wrap directly on top and refrigerate 15 minutes.
To Make the Chocolate Layer:
- When the tiramisu is assembled and ready for the topping, melt together the chocolate and cream in a double boiler or microwave, stirring until smooth.
To Assemble:
- Whisk together the hot espresso and sugar in a large shallow dish (such as an 8 by 8-inch casserole dish). Cool to room temperature.
- Get out the pan you’re using to make this (see Note below).
- Soak a sheet of matzo in the espresso for about 15 seconds per side and place it into the pan you’re using. If you need more matzo to cover the bottom of the pan, break up a sheet of matzo to fit, soak it in the espresso, and place it in the pan.
- Spread ⅓ of the cream mixture on top of the matzo in the pan. Add another layer of espresso-soaked matzo. Repeat this process 2 times.
- While the chocolate mixture is still melted and spreadable, dollop it onto the top layer of matzo and spread it around to cover the top.
Chill:
- Cover with plastic wrap and refrigerate 8 hours before slicing.
Faith's Tips
- Espresso Substitute: If you don’t have espresso, you can use double strength coffee.
- Chocolate Layer Substitute: If you prefer, skip the chocolate layer and instead top with a dusting of cocoa powder.
- Pan Size: I like to use an 11 X 7 X 1-inch deep baking dish for this. However, you can also use any similar size. If the matzo doesn’t fit perfectly into the pan, break it up so it does. I found that 1.5 sheets of matzo fit perfectly into each layer using an 11 by 7-inch pan.
- Chill Time: This will be fully chilled after being in the fridge for about 2 hours, but I find that it sets and slices much better (and not to mention tastes better) if you let it sit for at least 8 hours in the fridge.
- Storage: Store leftovers wrapped in the fridge for up to 4 days.
Nutrition
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