Dessert Matzah is layered with pastry cream and chocolate ganache for a lovely Passover treat.
For those who celebrate Passover, the most recognizable of the symbolic foods is Matzah, or Matzo, the unleavened bread that the Jewish people gathered as they fled Egypt thousands of years ago. The struggle for the attainment of freedom is central to the Passover story and certainly in the present time when freedom for all is still not a given human right.
Growing up, there was Matzoh, made of wheat. Period. Today’s market shelves hold wheat, spelt (labeled ancient grain), whole wheat and gluten free. Once I open a box, and I do that only once a year at Passover, I want it spread with butter and sprinkled with salt. That’s how my grandma liked it, and so did I. I still do, but of course, today, we have quality vegan butter and I like Miyokos.
But Matzah for dessert?
Wanting to have something less sweet than some of the chocolate matzoh recipes labeled matzoh crack, but still dessert, I included Dukkah-Spiced Chocolate Covered Matzoh in my cookbook Vegan Chocolate.
I’ve got Coconut Macaroons in the book too, which, if you omit the baking powder, are kosher for Passover. My grandson’s love those cookies but the dukkah-chocolate, not so much.
This year, thinking of the boys– and truthfully me as well, I made a layered matzah dessert using vanilla pastry cream, chocolate ganache, and unsweetened coconut from Edward and Sons.
I built the dessert two ways using the cream. You can use any soft filing- chocolate pudding would be great too. In essence, the first is a stacked cake made with thin layers of cake. Here the matzah is the cake. The the second version is more like an icebox cake with the matzah replacing the cookies. I did 3 layers–you do as many as you like.
For Easter, I would make this cake slathered with the same cream and sprinkles or carrot cake.
Dessert Matzah – Two Ways
The deserts have to be made a day ahead to allow the matzah to soften.
Cut matzah into 3-4 inch squares, or or any size you like. Yes, the matzah will make crumbs.
For the sandwich:
- Spread vanilla pastry cream thickly to cover. I used about ¼ cup for each layer. Make a good layer.
- Add another piece of matzah and press down.
- Spread the top of the second piece ofmatzah with chocolate ganache; 3 or 4 tablespoons or as much as you need for a good coating.
- Repeat as many times as you want–ending with chocolate.
- Refrigerate your square or rectangle- whatever you got, for 24 hours.
For the Icebox Cake:
- Spread a layer of the pastry cream on a plate.
- Place the matzoh sandwich on the cream.
- Refrigerate for 24 hours. This will a softer dessert.
- Serve with more of the cream and berries; chocolate covered or not, a dusting of coconut, sprinkles for fun. The sprinkles suggestion is brought to you by my grandsons.
- Freeze the Vanilla Pastry Cream and scoop it like ice cream, just like I did here.
- Celebrate joyously and safely, and please tell me in the comments about your favorite holiday desserts, both Passover and Easter.
My wish for each one of you is for a healthy, happy spring holiday.
Oh, and do mark your calendars to join me and two of my best gal pals, Jill Nussinow, RD, and Ellen Kanner for a Facebook Live for World Grains Sampling Day, Monday 3/29, 4pm. Bring your questions. The matzah I used was spelt, speaking of whole grains. My grandma would be amazed.
I like the recipe of your_____ but is it looks better if I use some toppings on it like a nutritious chocolate protein bar.
Fran Costigan says
Sounds like a great idea. Go for it!!