Matzav Mazon: Shavuos Recipes – Desserts


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For some, Shavuos dessert recipes can be somewhat of a challenge. We get used to cooking pareve desserts all year for our Shabbat and Yom Tov tables, and rarely do many of us have occasion to try baking something dairy and gourmet. The difficulty of unfamiliar recipes, coupled with the vast variety of options can leave some home chefs feeling nervous about the cooking aspect of the holiday. For others, this is exactly what is so exciting about cooking and baking for Shavuos. Whichever camp you’re in, here are a few great dairy recipes to try out for dessert this Shavuos.

Gourmet Kosher has gone all out for Shavuos! For several more great Shavuos recipes, go to


Coconut Cheesecake


1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted

4 (8-ounce) packages cream cheese, softened
1-1/2 cups sugar
1 (15-ounce) can cream of coconut (NOT coconut milk)
1 teaspoon vanilla
5 eggs

1-1/2 cups toasted shredded coconut


Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted butter or margarine. Press into bottom of 10-inch spring-form pan. Bake for 10 minutes; cool on rack. Beat cream cheese until fluffy, gradually adding sugar. Beat in cream of coconut and vanilla. Beat in eggs, one at a time. Pour into pan and bake for about 1 hour, 20 minutes – just until set. Cool on rack and loosen sides. Refrigerate or freeze. Sprinkle with coconut before serving.

Mascarpone Semifreddo with Cherry Wine Sauce

This Semifreddo recipe is very easy to put together, and the cherry wine sauce adds an elegant touch.


For the Cherry Sauce:
1 cup port wine
1/3 cup sugar
¾ cup dried cherries or dried strawberries or raspberries

For the semifreddo:
1 cup plus 1 tablespoon mascarpone cheese
¾ cup heavy cream
1 tablespoon confectioners’ sugar
Pinch of kosher salt
1-½ ounces bittersweet chocolate, finely chopped
8 store-bought chocolate wafer cookies


For the sauce:
Bring the port and sugar to a boil in a small saucepan. Boil until reduced by 1/3, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered about 10 minutes. Refrigerate until thick, about 40 minutes.

For the semifreddo:
Whisk mascarpone, cream, confectioners’ sugar, and a pink of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5 x 9 inch oaf pan. Cover with plastic wrap, placing the plastic wrap directly on the semifreddo and tucking it in to the edges of the dish. Freeze until edges begin to harden, at least 50 minutes. Scoop into dishes and spoon the wine sauce over. Top with crumbled chocolate wafer cookies or gently place one in the side of each dish.

** This keeps in the freezer for two weeks. Take it out to let it soften a little before serving. It should be cold and the texture of a soft creamy ice cream.

Dulce De Leche Bundt Cake

Dulce de Leche is a scrumptious dairy treat. It is basically like a creamy caramel sauce and can be eaten out of the jar – it’s that good. I use it often in Shavuos recipes or as an extra treat for Shalosh Seudas on long Shabbos days in the summer. This Dulce de Leche cake is a great way to use it.


1-½ cups sugar
12 tablespoons butter
4 eggs
2 cups flour
1-½ teaspoons baking powder
Pinch of salt
2 cups dulce de leche, at room temperature, separated
1 cup whipped pareve cream for topping or garnish


Preheat oven to 325. Grease and flour a Bundt pan. Using a standing mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Sift the flour, baking powder, and salt together. Alternating with the dry ingredients, add 1 cup of the dulce de leche to the butter mixture, beginning and ending with the dry ingredients.

Pour the batter into prepared pan and bake for 20 – 25 minutes or until a cake tester inserted in the cake comes out clean. Let cool for 10 minutes and then unmold.

Warm the second cup of dulce de leche. Drizzle it over the Bundt cake. Serve with pareve whipped cream.


Cookie Dough Truffles

Not sure how to make truffles? No worries – this truffles recipe is simple enough, and tastes incredible.

Makes 5 dozen


2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans or other nut
12 ounces chocolate, melted
1 tablespoon corn syrup


In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours. Note: The dough is sticky so coat your hands in flour to help them roll into smooth balls.

Melt chocolate in a double boiler, slowly. Do not overheat the chocolate while melting or it will burn and clump together. Add the corn syrup and mix well. Using 2 forks, dip cookie balls into the chocolate coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

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  1. or cholov yisroel marscapone cheese? It seems that this cookbook may have been written for noncholov yisroel users. Correct me if I’m wrong