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<\/a>What the finished Tower of Matzahs should look like. Photo by Karen Salkin, as is the one at the top of this page.<\/p><\/div>\n
First, here\u2019s the background on the whole saga:<\/p>\n
Sometime in the past few years, I noticed a recipe someplace for an interesting dessert using matzahs. So I bought a box of whole wheat ones last year, but never got around to making it.<\/p>\n
So now, in these times of being stuck in the house, I\u2019m trying to use all the foods I have on hand. I take the order to stay at home very seriously, (as we all<\/em> should!) After a brief search, I found my box of year-old matzahs, (which were still good, by the way\u2014the flatbreads themselves were still in the plastic covers in the sealed box,) but could not find the recipe<\/em>.<\/p>\n So, after scouring the internet for a good dessert recipe using matzahs, I put several together myself to come up with this perfect no-bake one.<\/p>\n Just a small part of the mess I made while putting together my Tower of Matzahs! And those little bits are chopped almonds pieces, not dirt. Photo by Karen Salkin.<\/p><\/div>\n And let me tell you, making it with less-than-perfect ingredients felt like a disaster! My kitchen looked like several chocolate cream puffs had exploded.\u00a0\u00a0But on I plugged, with the opposite of high hopes for it.<\/p>\n I made my Tower of Matzahs on the afternoon of the first night of Passover, for us to try-out after dinner. But the dinner I made was so filling, and surprisingly delish, that when Mr. X said to leave the dessert until the next day, I was more than happy to accommodate him. I did not want a failure after my dinner triumph.<\/p>\n So, it was with the greatest trepidation that I finally brought it out of my auxiliary refrigerator\u2014I didn\u2019t even want to look<\/em> at it! But I was pleasantly surprised. I thought it looked exactly as it should\u2014slightly crooked and with thick chocolate on top with some of it dripping down the sides. But I was so scared to try it\u2014I had images of Mr. X spitting it into the garbage because of the year-old matzahs and wrong ingredients.<\/p>\n But\u2014drum roll, please\u2014it was absolutely delish!!! And filling! We\u2019ve enjoyed one smallish slice each night since then. And it\u2019s equally delicious every time.<\/p>\n So, without further ado, I\u2019m giving you my recipe, with alternate ingredients at each juncture. It sounds sooo much more complicated than it is, trust me. If I<\/em> can make it, with my limited ingredients and equipment,\u00a0anyone<\/em>\u00a0can. (A special shout-out to one of my proofreaders, and Master Chef, Patty Rampino Marotta, for all the recipe and ingredient help, and encouragement!)<\/p>\n TOWER OF MATZAHS<\/strong><\/p>\n INGREDIENTS<\/strong><\/p>\n DRY INGREDIENTS<\/strong><\/p>\n 8-12\u00a0normal size matzahs<\/p>\n 1\/2 cup of chopped almonds (I have a feeling pistachios might be fun, as well.)<\/p>\n FOR THE WHIPPED CREAM<\/strong> (which you should make first, before the ganache, if you\u2019re using just one mixer)<\/p>\n As whipped as the half-and-half got! Photo by Karen Salkin.<\/p><\/div>\n *2 cups cold heavy cream\u00a0\u00a0(Do not use half-and-half<\/em>\u2014it does not<\/em> whip, no matter what<\/em> the internet tells you! If that\u2019s all you have, though, mix it with very<\/em> softened, not hot melted butter, and try to whip it that way. Or mix it with whipped cream from a can and try to whip that<\/em> mixture. But if you use that canned substance, lessen the sugar\u2014just taste the cream first to determine how sweet it already is.)<\/p>\n 1\/4 cup\u00a0powdered sugar. (Or Stevia. You need the consistency of powdered sugar, not granulated in any variety. I didn\u2019t have powdered sugar, so I used Stevia because it\u2019s also powdered, and it still tasted perfect\u2014you would never taste that it\u2019s not sugar.)<\/p>\n 1 tsp. vanilla extract (If you\u2019re an almond lover, and have almond extract on hand, that\u2019s okay, too.)<\/p>\n 1\/2 tsp.\u00a0ground cinnamon (But not more than that.)<\/p>\n Alternately, mix those last three ingredients into one 8-16 oz. tub of non-dairy whipped topping, and continue from there.<\/p>\n FOR THE CHOCOLATE GANACHE<\/strong><\/p>\n 3 cups\u00a0semi-sweet chocolate chips<\/a><\/a>
\n1 1\/2 cup\u00a0heavy cream (Half-and-half\u00a0can<\/em>\u00a0be used for this<\/em> part, very easily.)<\/p>\n