Matzo Tiramisu Recipe

Photo of Matzo Tiramisu

Matzo Tiramisu

Serves 9

Looking for something new this Passover? Try this unique twist on a classic Italian treat. This recipe combines all the rich flavors of coffee, mascarpone, and cocoa layered between sheets of egg matzo. It’s a cinch to assemble and requires no cooking!


  • 2 cups strong black coffee
  • 2 tablespoons instant espresso powder
  • 3/4 cup granulated sugar, divided use
  • 6 large egg yolks
  • 1 teaspoon kosher salt
  • 1 pound mascarpone cheese
  • 1/2 cup heavy cream
  • 7 sheets egg matzos (See Cook’s Tips)
  • 2 tablespoons cocoa powder
  • 4 tablespoons dark rum, divided use


  1. In a shallow, 9-inch square casserole dish, whisk together coffee, espresso powder, 1/4 cup sugar, and 2 tablespoons rum, if using. Set aside.
  2. Place remaining 1/2 cup sugar, egg yolks, and salt into the bowl of an electric mixer with the whisk attachment. Whisk on high until mixture has doubled in size and lightened in color, 2 to 3 minutes, scraping down sides of bowl once. Add mascarpone and whisk 1 to 2 minutes on medium speed until well incorporated. Add remaining 2 tablespoons rum, whisk again, and set aside.
  3. Transfer mixture to a separate, large bowl. To the mixing bowl, add heavy cream. There is no need to wash it. Whip cream to soft peaks. Fold into mascarpone mixture. Set aside.
  4. Press 2 matzo sheets at a time into coffee mixture, ensuring they are completely submerged. (You may have to weight them down with your fingers initially.) Set a timer for 2 minutes and allow matzos to soak. Carefully lift one matzo at a time, and place each on a separate, large plate.
  5. Transfer one soaked matzo sheet onto the bottom of an 8-inch square casserole dish by sliding it off the plate. If the sheet tears, just piece it back together. Portion 1/2 cup mascarpone mixture onto matzo. Use an offset spatula to spread mixture evenly over matzo and all the way to the edges of the dish.
  6. Place cocoa powder into a fine sieve. Lightly dust over the surface of the mascarpone in an even layer.
  7. Repeat process of soaking matzos and layering with mascarpone and cocoa (steps 4 - 6) until you have used remaining matzos and filling.
  8. Cover with plastic wrap and refrigerate at least 8 hours and up to 2 days. Cut into portions and serve. (See Cook’s Tips)
  9. Cook’s Tips:
  10. Egg matzos will result in a tiramisu that’s closer in flavor to traditional ladyfinger tiramisu. However, classic, unsalted matzos can be used and will still be delicious.
  11. The 8-hour rest is essential in this recipe for matzos to fully soften.
  12. Bear in mind that consuming raw eggs may increase risk of foodborne illness, especially if you have certain medical conditions.


Amount Per Serving (based on 9 servings)
Calories: 440 undefined
Fat: 30 g
Saturated Fat: 17 g
Trans Fat: 0 g
Cholesterol: 225 mg
Sodium: 160 mg
Carbohydrates: 33 g
Fiber: 0 g
Sugar: 14 g
Added Sugars: 14 g
Protein: 9 g
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