Ingredients for Twinkie Tiramisu With Espresso Syrup
- 1/2 cup water
- 1/4 cup granulated sugar (for syrup) + 1/4 cup granulated sugar (for filling)
- Espresso Coffee
- 1 tablespoon brandy (optional)
- Mascarpone Cheese
- Pure Vanilla Extract
- Heavy Cream
- Hostess Twinkies
- Cocoa Powder
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How to Make Twinkie Tiramisu With Espresso Syrup
- **Espresso Syrup:** In a small saucepan, combine 1/2 cup water and 1/4 cup granulated sugar.
- Bring to a simmer over medium-high heat, stirring until the sugar dissolves completely.
- Remove from heat and let cool completely. Stir in 1/4 cup strong brewed espresso and 1 tablespoon brandy (optional).
- **Mascarpone Filling:** In a mixing bowl, beat 8 ounces mascarpone cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form.
- Gently fold the whipped cream into the mascarpone mixture until just combined.
- **Assembly:** Arrange a layer of sliced Twinkies (approximately 12-15, depending on size and baking dish) in the bottom of a shallow 2 1/2-quart baking dish.
- Drizzle half of the cooled espresso syrup evenly over the Twinkie layer.
- Spread half of the mascarpone filling over the syrup-soaked Twinkies.
- Repeat layers with the remaining Twinkies, syrup, and filling.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or preferably overnight (up to 24 hours), to allow the flavors to meld.
- Just before serving, dust the top lightly with unsweetened cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
55g
Fat
34g
Carbs
4g
