Name: Mocha Matzoh Napoleon
Yield: Makes 20 napoleons
Ingredients: 10 large matzohs; 1 cup strong brewed coffee (or 6 tablespoons instant coffee granules dissolved in 1 cup of hot water), cooled; 23 ounces parve bittersweet chocolate, divided; 8 large eggs, separated; 1 cup sugar, divided; 1 cup (2 sticks) margarine, at room temperature

The matzoh layers are soaked in coffee and though softened, they dry out when chilled and hold the dessert together. The first version of the recipe was made in a loaf pan and served ten but I quickly realized that on Passover, the crowds are bigger. To serve ten, just halve the recipe and prepare in a 12-inch loaf pan.

Storage:

Store covered in the refrigerator for up to three days or in the freezer for up to two months.

Recipe notes

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