This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

You know what I love for holidays? Make ahead options.

Having a few things done the day before always makes the rest of the meal feel more manageable. This cake is a great make-ahead option to have waiting at the end of your holiday meal and -bonus!- it’s Passover-friendly.

Rich dark chocolate mousse is sandwiched between coffee-soaked matzo and topped with dark chocolate ganache in this easy, icebox version of tiramisu.

Jump to:

• Ingredients
• Directions
• More treats for #SpringSweetsWeek
• Enter the giveaway
• Recipe for Chocolate Matzo Tiramisu

Ingredients

• 1 3/4 cups dark chocolate chips
• 2 cups heavy cream, divided
• 1 cup warm coffee
• 4 sheets matzo

The ingredients here are minimal. Since you taste each one, it’s best to use good quality options here. I splurged on a nice dark chocolate and used a flavored coffee from Door County Coffee. I used the Black and Tan roast for this and it was perfect, but they have a lot of options that would work beautifully.

Directions

• Add the chocolate chips to a heat-proof bowl.
• In a small saucepan, warm 1 1/4 cups of the heavy cream. When hot, but not boiling, pour over the chocolate chips and let sit for two minutes, then whisk until smooth. Measure out 1 cup and set aside.
• With a stand mixer or a hand held mixer, beat the remaining heavy cream to soft peaks. Fold in remaining chocolate mixture.
• Pour the warm coffee into a shallow baking dish.
• Place 1 sheet of matzo into the coffee for 30 seconds then flip and soak for another 30 seconds.
• Place the soaked matzo sheet on a serving dish. Top with 1/3 of the chocolate whipped cream.
• Repeat for two more layers.
• Soak the fourth matzo sheet and place on top.
• Pour the reserved 1 cup of ganache over the top and smooth over evenly.
• Refrigerate overnight.

Letting the cake sit in the fridge at least overnight is important because it lets the flavors of the cake meld together and the matzo sheets soften up. This isn’t a cake to rush! But, making it 2-3 days ahead is totally fine.

Wednesday #SpringSweetsWeek Recipes

• Blended Mocha Frappe by Cheese Curd In Paradise
• Chocolate Matzo Tiramisu by Kate’s Recipe Box
• Citrus & Mint Fruit Salad by Books n’ Cooks
• Coffee Jelly Roll by Cindy’s Recipes and Writings
• Cream Cheese Cupcakes by Pook’s Pantry
• Easter Dessert Board by Hezzi-D’s Books and Cooks
• Frozen Pineapple Margaritas by Family Around the Table
• Kumquat Upside Down Cake by Jen Around the World
• Lemon Cake by House of Nash Eats
• Lemon and Lavender Cream Pie by A Day in the Life on the Farm
• Lemon Cooler Cookies by Blogghetti
• Lavender Lemon Cheesecake Bars by Eat Move Make
• Lemon Poppyseed Bread by The Carefree Kitchen
• Lemon Shortbread with Sprinkles by Shockingly Delicious
• Mini Carrot Ginger Rhubarb Bread Loaves by The Spiffy Cookie
• Mini Key Lime Pies by Palatable Pastime
• No Churn Lavender Ice Cream by Art of Natural Living
• Raspberry Almond Coffee Snack Cake by Sweet Beginnings

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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Recipe

Chocolate Matzo Tiramisu

Yield: 8 Servings

Prep Time: 20 minutes

Chilling Time: 12 minutes

Total Time: 32 minutes

Print

Ingredients

• 1 3/4 cups dark chocolate chips
• 2 cups heavy cream, divided
• 1 cup warm coffee
• 4 sheets matzo

Instructions

1. Add the chocolate chips to a heat-proof bowl.
2. In a small saucepan, warm 1 1/4 cups of the heavy cream. When hot, but not boiling, pour over the chocolate chips and let sit for two minutes, then whisk until smooth. Measure out 1 cup and set aside.
3. With a stand mixer or a hand held mixer, beat the remaining heavy cream to soft peaks. Fold in remaining chocolate mixture.
4. Pour the warm coffee into a shallow baking dish.
5. Place 1 sheet of matzo into the coffee for 30 seconds then flip and soak for another 30 seconds.
6. Place the soaked matzo sheet on a serving dish. Top with 1/3 of the chocolate whipped cream.
7. Repeat for two more layers.
8. Soak the fourth matzo sheet and place on top.
9. Pour the reserved 1 cup of ganache over the top and smooth over evenly.
10. Refrigerate overnight.

Notes

I used Door County Coffee's Black and Tan.

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon,  Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older.   All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6)  winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.