Matzo and Coconut Cream Napoleon

Another great dessert solution for passover! Also taken from Janna Gur's The Book of New Israeli Food: A Culinary Journey this is a fresh twist on our favorite classic napoleon cake. Instead of puff pastry we use matzahs dipped in caramel, our cream is coconut based, and we add some strawberries to liven up the taste! It might look complicated, but it's really quite a simple dish and can make for a very good impression! Just make sure you prepare the different parts ahead of time to allow the cream and matzahs time to cool before assembly.

INGREDIENTS

Coconut cream:

800ml coconut milk (2 cans)

5 tbsp corn starch

8 egg yolks

150g sugar (3/4cup+1/2tbsp)

3 tsp rose water 

Caramel matzot:

10-15 matzos

oil

250g sugar (1¼ cup)

1 cup coconut milk

Plating:

strawberries

confectioners’ sugar

METHOD

1.     Coconut cream: dissolve the corn starch in ½ cup coconut milk, add the egg yolks and most of the sugar, and beat well.

2.     Bring the remaining coconut milk and the remaining sugar to a boil and gradually add to the egg mixture.

3.     Transfer the mixture back to the pan and heat slowly, stirring constantly, until it thickens to a cream. Remove from heat, add rose water, let it cool and then place in a piping bag.

4.     Caramel matzos: wet each matzo with water and wrap in kitchen towel for 30 minutes. Then cut into circles or squares by using a cookie cutter. Fry each piece in oil on both sides until golden. Remove and dry on paper towel.

5.     Dissolve the sugar in a saucepan with a few tbsps of water over medium heat until it caramelizes. Bring coconut milk to a boil and gradually pour into the caramel, stirring constantly. Cook for a few minutes until smooth and creamy.

6.     Dip the fried matzos in the caramel for 2 minutes, remove and cool.

To serve: place a matzo disk, pipe some cream on top, put a few pieces of strawberries, put another matzo, more cream and fruit, and another matzo. Dust with confectioners’ sugar and serve!