Espresso Pudding Parfait

Rather than sponge cake made with matzah meal or plain ol' fruit or sesame seed candies, why not try a pudding for a special dessert during Passover?  Why not make something a bit luxurious, rather than feeling as though food is becoming a punishment with no access to breads, cupcakes, oatmeal, or other items - both decadent and mundane - that will suddenly seem miraculous on Saturday evening when they're permissible again after the holiday?

This rich, luscious dessert uses ricotta cheese, though I know that it can be difficult to find this particular ingredient with a hekhsher [HEK-sher], certifying that it's kosher for Passover.  Pureed cottage cheese would work just fine, if that's easier to acquire.  Or make this after the holiday ends, when you're still trying to use up leftover tins of macaroons.

The pudding isn't terribly sweet, so that it offers a nice contrast to the sugary cookies.  Layers of texture and layers of flavor ... this coffee-almond parfait is simple but beautiful.

Espresso Pudding and Macaroon Parfait

2 15-ounce containers part-skim ricotta cheese
4 tablespoons sugar
6 tablespoons prepared espresso, chilled

12 Manischewitz almond macaroons, crumbled

whipped cream, for serving

In a large bowl, whisk the ricotta to break it up a bit.  Whisk in the sugar and the espresso until smooth.

Fill 4 wine glasses one-third full with the ricotta mixture.  Divide half of the crumbled macaroons among the glasses.  Divide the remaining ricotta mixture among the glasses, then top with the remaining macaroon crumbs.  Top with whipped cream, if desired.

Makes 4 generous servings or 8 smaller ones.