Tiramatzu (Matzo Tiramisu)

I’d love to take credit for thinking of this idea, but I didn’t. Julie Resnick, cofounder of Feedfeed, saw a matzo icebox cake I posted on my Instagram a few years ago and thought to do a tiramisu-inspired version for Pesach. Pure genius! Think about it: matzo is just as dry as ladyfingers, so why not make one swap and be set with your Passover dessert? While her kids call her creation matzomasu, I’ve stepped in with my own punny variation — it’s known in my house as tiramatzu. In my recipe, a creamy mixture of zabaglione and whipped cream is layered between coffee-soaked sheets of matzo for probably the most decadent dessert in this entire book. If you’ve never made zabaglione (known as sabayon in French) before, it’s the king of custards. Though it’s traditionally made with sweet wine, I sub in coffee liqueur and whisk it with egg yolks and sugar over a double boiler until the mixture has thickened and tripled in volume. To make the zabaglione even richer, I fold in whipped cream an