Recipes

Photo by Eva Kolenko

Matzo Tiramisu Napoleons

1½ teaspoons unflavored gelatin

¼ cup cold water

¾ cup heavy cream

1 tablespoon cannabis-infused cream

4 egg yolks

2 tablespoons, plus ½ cup coffee liqueur

¼ cup sugar

1½ teaspoons vanilla extract

½ teaspoon salt

8 ounces mascarpone

½ cup espresso or strong coffee, cooled

4 matzo crackers (6x6.5 inches)

Scant ¼ cup cocoa

Scant tablespoon cinnamon

Berries for garnish, optional

Sprinkle gelatin over cold water in a small bowl; set aside.

Beat heavy cream and cannabis cream with an electric mixer until medium peaks form. Set aside and chill, but don’t wash the bowl.

In the top of a double boiler set over simmering water, whisk together egg yolks, 2 tablespoons coffee liqueur, sugar, vanilla and salt. Continue to heat, whisking constantly, until mixture is very warm to the touch, about 3 to 4 minutes. Transfer to the electric mixer bowl.

Heat softened gelatin mixture in the microwave until just dissolved, about 30 to 60 seconds. Beat egg yolk mixture on medium speed while streaming in dissolved gelatin and continue to beat for one minute. Beat in mascarpone until mixture is smooth. Remove bowl from mixer and fold in whipped cream until just combined. Cover and chill for at least 4 hours and up to overnight.

Transfer chilled tiramisu mousse mixture to a large pastry bag, no tip necessary. Mix espresso and remaining liqueur together in a shallow dish large enough to fit a matzo cracker.

Soak matzo cracker until softened and pliable, but not falling apart, about 15 seconds. Cut in half and then into thirds.

Place one soaked matzo piece on a dessert plate. Brush with additional coffee liqueur. Pipe a layer of mousse onto matzo and smooth. Sift cocoa powder over mousse. Repeat with three more layers of matzo/mousse/cocoa. Sift cinnamon and cocoa over the top layer. Repeat with remaining matzo sheets to make six individual Napoleons. Chill until ready to serve. Garnish with fresh berries. Makes 6 servings, each about 10 mg THC based on a 20 percent strain.

Recipe by Cheri Sicard

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