Twinkie Tiramisu

October 19, 2012

I have a confession to make. . .  I love to cut recipes out of magazines.  I have folders full of recipes to try “someday”.  When my grandparents passed away and we were cleaning out their home, I came upon an unexpected surprise.  My grandmother did the same thing!  Last year, I made a goal to try one new recipe per week.  While I didn’t achieve that goal every week – the summer was particularly challenging – I’ve done a pretty darn good job.  This recipe is one I found Family Circle magazine quite some time ago.  This week, I made it as one of the desserts for my mom’s birthday dinner.

It starts with a box of twinkies.  I had a box tucked away in the pantry but apparently,  I wasn’t sneaky enough about hiding it.  When I went to grab it, what did I discover?  My kids had eaten them all and left the empty box.  With the next box, I had to be very clear.   Have you ever had to do this??

The recipe:

Espresso Syrup:

1/3 cup water

1/2 cup sugar

2/3 cup strongly brewed espresso coffee

1/4 cup brandy

Mascarpone Filling:

1 pound mascarpone cheese, softened

1/3 cup sugar

2 teaspoons vanill

1 1/2 cup heavy cream

10 twinkies, sliced in half lengthwise

Cocoa powder for garnish

Espresso Syrup

Combine water and sugar in small pan.  Bring to a simmer over medium-high heat, stirring occasionally to disolve sugar.  Remove from heat.  Cool and add coffee and brandy.

Mascarpone Filling

Beat mascarpone cheese, sugar, and vanilla until smooth.  Whip cream until soft peaks form.  Fold cream into mascarpone mixture.

To Assemble

Place layer of twinkie slices in the bottom of a trifle bowl.  Drizzle with 1/2 of espresso syrup.  Spread with 1/2 the mascarpone filling.  Repeat all layers.

Cover and refrigerate for up to 24 hours.

The finished product:

Just before serving, sift cocoa over top.

It’s very decadent and delicious and no one could guess the “secret” ingredient!

Enjoy!

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