Passover is upon us and thought I’m not religious, I do enjoy many Jewish snacks. I love latkes, brisket, lox, chopped liver – and of course, matzah. I don’t understand why matzah gets a bad rap for being bland or boring. It’s basically an over-sized cracker. What’s not to like? It’s a terrific vehicle for whipped feta dip, hummus or peanut butter & jelly. And it’s totally versatile.
Anyway, if you’re looking for a fun dessert for Passover or if you’re just a big fan of unleavened bread, give this Matzah Sorbet Cake a try. It’s no-bake, so if the oven is occupied with potato kugel and tzimmes, this is perfect. Grab a box of matzah and your favorite sorbet and you’re practically all set. This would also be delicious with ice cream or gelato. I opted for sorbet because I thought the colors were festive for Spring.
Matzah Sorbet Cake
Adapted from Martha Stewart
3/4 cup heavy cream
6 oz milk, semisweet or bittersweet chocolate, chopped
3 large matzah crackers
1 pint raspberry sorbet
1 pint mango sorbet
1/3 cup slivered almonds, toasted
In a small saucepan, bring cream to a boil over medium-high heat. Immediately remove from heat and add chocolate. Let sit 5 minutes, then whisk until chocolate is melted and smooth. Place 1 matzah cracker on a parchment-lined baking sheet. Spread 1/3 cup chocolate mixture evenly over matzah and freeze until set.
Arrange mini-scoops of mango sorbet in an even layer on chocolate-covered matzah and top with another matzah, gently pressing to adhere. Spread 1/3 cup chocolate mixture on top and freeze until set. Repeat process with raspberry sorbet, matzah and chocolate mixture and top with almonds. Freeze until set, for approximately 20 minutes (or up to 2 hours). If you’d like, top with freshly whipped cream and extra chocolate. Slice and serve.