The Yummy Matzo Tiramisu Recipe 

Last Updated on April 2, 2022

The yummy matzo tiramisu recipe is one the easiest recipe to try and make at home if you want to try a different kind of tiramisu recipe.

Tiramisu is a much-loved dessert made with ladyfingers that have been soaked in espresso or alcohol. They are then sandwiched between two layers of mascarpone cheese, which is similar to cream cheese.  This type of tiramisu is often served as a dessert but it can also be used as a base for other desserts. This is because it is very rich and heavy. It is not something that you would serve for breakfast.

We will look at different Matzo Tiramisu recipes you can try at home and pick one for yourself.

The Matzo Tiramisu Recipe

Ingredients

• 4 egg yolks
• 1/ 4 cup plus 2 tablespoons sugar
• 3 tablespoons brandy, (optional)
• 4 ounces dark chocolate, chopped
• 1 teaspoon peppermint extract
• 2 cups mascarpone cheese, at room temperature
• 2 cups heavy cream
• 1 cup of strongly brewed coffee espresso
• 5 matzo sheets
• 1/ 4 cup cocoa powder
• 1/ 2 cup crushed peppermint candies
• Dark chocolate curls, optional, for garnish

How to make

1. 1. Set up a double boiler and add 3 inches of water in a small saucepan. Get a heat-safe bowl that will fit perfectly on top. Bring the water to a gentle boil.  Whisk the egg yolks and ¼ cup sugar in the heat-safe bowl and add it on top of the pot of simmering water.
   2. Cook this mixture for about 5 minutes as you whisk constantly, until the sugar dissolves. Add the brandy (optional) and continue cooking for about 10 minutes while whisking until the mixture turns light and foamy.
   3. Remove the heat-safe bowl from the heat and add both the chocolate and peppermint extract.  Allow it to sit for 5 minutes, or until the chocolate is fully melted, then whisk it until smooth. If the chocolate does not fully melt when it’s out of the fire, return the bowl to the double boiler and whisk it until fully melted then set it aside
   4. In a stand mixer, beat the heavy cream with the remaining sugar and scrape it into a large bowl and set it aside.
   5. Meanwhile, add the mascarpone cheese to the same mixer bowl and fit the mixer with the paddle attachment. Add the chocolate mixture to the cheese and beat it for 2 minutes. Once it is well mixed, remove the mixer bowl from the mixer and fold the whipped cream in half. Set the remaining whipped cream in the fridge.
   6. Prepare the ladyfingers by dipping them to a hot coffee in a shallow bowl.  Allow them to soak for about 1-2 seconds. Make a layer and allow it to soak for about 1-2 seconds.
   7. Make a layer of ladyfingers at the bottom of the baking dish,  and top it up with half of the mascarpone mixture. Repeat with remaining ladyfingers and mascarpone. For the final top layer, top it with an even layer of the remaining whipped cream.  Use plastic wrap to cover tightly and allow it to sit in the fridge overnight.
   8. When ready to serve, dust it with cocoa powder, chocolate curls, and crushed peppermint candies.
   9. Serve cold.

Matzo Tiramisu Recipe – 2

Ingredients

• 7 large egg yolks
• ½ cup sugar
• 1⁄3 cup plus 2 Tbsp sweet Marsala wine
• 8 oz cream cheese
• 1 cup heavy cream
• 1 cup brewed coffee or espresso
• ¼ cup rum
• 5 sheets of matzo, broken into 2-inch pieces
• 2 Tbsp unsweetened Dutch-process cocoa powder

How to make

1. Boil water in a large pot of water over medium heat and prepare an ice bath in another large bowl.
2. Using a large heatproof bowl, whisk together the sugar and the yolks. Use the simmering pot as a double boiler.  Set the bowl on top of the pot, but be sure the water doesn’t reach the bottom of the bowl.  Whisk thoroughly until the sugar dissolves.
3. Add a 1⁄3 cup Marsala, continue to whisk until the mixture is thick, and has doubled in volume.  By this time it should read 150°F on a candy thermometer for about 10 minutes. If you don’t have a thermometer, the custard should be ready once it forms thick, pale-yellow ribbons and holds its shape.
4. Remove the mixture from the heat and whisk in the cream cheese until fully mixed. Place the bowl in the prepared ice bath, allowing it to touch the water, and continue to whisk for about 3 to 4 minutes until the custard cools down.  Place a plastic wrap directly on the surface of the custard to prevent it from forming skin.  Let it sit in the ice bath for about 20 minutes or until fully cooled.
5. Use a small bowl to stir together the remaining 2 Tbsp Marsala plus the rum and coffee.
6. Use a medium bowl to whip the heavy cream till it’s soft. Fold the whipped cream into the cream cheese mixture till it becomes light.
7. Add at least half the matzos to the rum and coffee mixture, and soak them for 30 to 40 seconds, until they start to soften. Arrange them at the bottom of an 8-inch square baking dish, then spread them evenly with half the chilled custard.
8. Soak the remaining matzos for about 40 seconds.  Lay these over the first layer of custard, then top them up with the remaining custard.
9. Wrap the tiramisu using plastic wrap and refrigerate it for at least 2 hours.
10. Sift the cocoa powder on the top and serve cold.

Finally

The matzo Tiramisu recipe also known as the Passover tiramisu is one of the oldest Jewish recipes you can incorporate into your menu in this modern day.  How wonderful to know you can live in the modern days yet go back to the olden days’ recipe with such pleasure!

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