Matzo Tiramisu

7 egg yolks 1/2 cup sugar

1/3 cup + 2 Tbs. sweet Marsala wine 8 oz. cream cheese, at room temperature 1 cup heavy cream

1 cup brewed coffee or espresso 1/4 cup rum 5 sheets of matzo, broken into 2" pieces 2 Tbs. unsweetened Dutch-process cocoa powder

Bring large pot of water to simmer over medium heat. Prepare ice bath in large bowl. In large heatproof bowl, whisk together yolks and sugar. Using simmering pot as a double boiler, set bowl on top of pot, being sure water doesn’t touch bottom of bowl; whisk until sugar dissolves. Add 1/3 cup Marsala; whisk until mixture is thick, has doubled in volume and reads 150°F on candy thermometer, about 10 minutes. If you don’t have thermometer, watch for ribbon stage: Custard is ready once thick, pale-yellow ribbons form and hold their shape. Remove bowl from heat; whisk in cream cheese until fully incorporated. Set bowl in ice bath, touching water, and whisk until custard begins to cool down, 3-4 minutes. Place plastic wrap directly on surface of custard to prevent skin from forming. Let sit in ice bath until fully cooled, 10-20 minutes.

In medium bowl, whip cream to soft peaks. Fold whipped cream into cream cheese mixture to lighten. In medium shallow bowl, stir together coffee, rum and remaining 2 Tbs. Marsala; add half of matzos and soak 30-40 seconds or until they begin to soften. Arrange in bottom of 8" square baking dish; evenly spread with half of custard. Soak remaining matzos 30-40 seconds; lay over first layer of custard. Top with remaining custard. Evenly sift cocoa over top. Wrap with plastic wrap; refrigerate at least 2 hours before serving. Makes 6-8 servings.