Passover desserts have a reputation for being, at worst, kind of gross, and at best, kind of boring. Flourless chocolate cake, anyone? Yawn.
In my opinion, the best matzo dessert already exists. My friends and family call it “matzo crack” or “matzo crunch,” and it’s basically just matzo covered in caramel, chocolate, and sea salt. I don’t know who originally came up with it, but it wasn’t me. A good recipe for it can be found here.
My second favorite way to eat matzo for dessert is to just slather it in Nutella and call it a day, and that’s what inspired this recipe. If the Nutella alone doesn’t sell you, how about the fact that it’s one of only five ingredients, and it’s a make-ahead, no-bake dessert, that looks like it belongs in a French patisserie window.
I stretch the five ingredients by combining the Nutella and the cream in two different ways, to make both a ganache and a whipped cream. The economy of it just makes my heart happy.
NOTE: Step 4 calls for soaking the matzo briefly in a mixture of half milk and half sherry. I tested it with just sherry, with just milk, with milk spiced with cinnamon and nutmeg, and with coffee; and they were ALL good. So the possibilities are endless. I’d love to try some other boozy options, like frangelico or kahlua. Let me know in the comments what sounds best to you!
EQUIPMENT: Stand Mixer or Handheld Electric Mixer and Bowl, Small Saucepan, Shallow dish, Serving Platter, Spatula
5-Ingredient Matzo Icebox Cake
Ingredients
- 5 Matzos
- 1/4 cup Milk
- 1/4 cup Sweet Sherry
- 1/2 cup plus 3 tbsp Nutella or other Chocolate Hazelnut Spread (divided)
- 1 3/4 cup Heavy Whipping Cream (divided)
- Strawberries (Optional, for garnish)
Directions
- Step 1 Put the bowl of your stand mixer (or any glass or metal mixing bowl if you’re using a handheld mixer) in the freezer for 5-10 minutes.
- Step 2 Make the ganache. In a small saucepan, heat 1/2 cup Nutella and 1/4 cup cream over medium low heat. Whisk until smooth, then turn the heat down to low. Leave the saucepan on the burner so it doesn’t harden.
- Step 3 Make the whipped cream. To your freezing cold bowl, add 1 and 1/2 cup of cream and 3 tablespoons of Nutella. Beat until soft peaks form. TIP: Don’t over-beat. It should be solid but not stiff. When you lift the beater out of the bowl, the cream shouldn’t drip off of it, but it should look like it might.
- Step 4 Assemble your cake. Spread a dollop of whipped cream on a platter or cake plate (just to hold the first matzo in place). In a shallow dish where a matzo sheet can lie flat (I use an 8×8 casserole dish), whisk together the milk and the sherry. Submerge one matzo in the milk and sherry mixture and soak for 10-15 seconds, then lay it on your platter. Spread a layer of whipped cream on top of the matzo (approximately 1/4 cup), then drizzle with the ganache. Repeat with the remaining four matzos.
- Step 5 Refrigerate at least 4 hours, or up to 24. Garnish with strawberries, if desired, dipped in the leftover ganache.
SUB LIST
| Sweet Sherry | Milk, Milk with Cinnamon and Nutmeg, Coffee, Espresso, Kahlua, Frangelico, Cointreau, Brandy, Dessert Wine |
