Twinkie Tiramisu #TwinkieCookBook #MC

“I wrote this review while participating in a campaign for Mom Central Consulting on
behalf of Twinkies. I received samples and a promotional item to thank me for
participating.”D7K_1472

Twinkies are BACK and in a big way!  I was devastated when I heard the news that Twinkies were going to disappear a while ago and I’m so excited they are back on the shelves.  I’ve had Twinkies my entire life, they were a part of my childhood.  There is something nostalgic and magical about a Twinkie.  They perfect combo of short bread and cream stuffing….please never leave my life again Twinkies!

To welcome the comeback of Twinkies there’s going to be a Twinkies Cookbook.  I know right?  I mean this is going to be the most awesome cookbook EVER!

If you would like to submit a recipe to the Twinkie Cookbook go HERE  before July 31st.

I decided to whip up a little Twinkie treat in my kitchen and you know what this “Java Mama” loves??? ESPRESSO!

So I decided to make a “Twinkie Tiramisu” and OMG y’all it is so good you have to make this.  It’s super easy and guaranteed to be a crowd pleaser.

Let me walk you through how to make a Twinkie Tiramisu:
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Above are the ingredients you’ll need for this recipe.

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You will need 14 Twinkies total for the tiramisu.
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This is like building a casserole. Layer the Twinkie halves, drizzle on espresso, spread mascarpone/whipped cream mixture, layer another 7 Twinkie halves, drizzle espresso, and then spread the remainder of the cream mixture over top. Then dust with cocoa powder.

twinkie tiramisu

Twinkie Tiramisu

Ingredients:

14 Twinkies
Cocoa powder (for dusting)

Directions:

Slice Twinkies in half long ways, straight through the cream filling. Set aside.

Espresso Syrup Ingredients:

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 1/3 cup water

1/2 cup sugar

2/3 cup brewed espresso coffee, cooled

1/4 cup Italian Brandy (optional)

Directions:

Combine water and sugar in small saucepan. Bring to a simmer to dissolve sugar, stirring occasionally. Remove from heat, let cool and add in coffee (and the optional brandy). Set aside.

Mascarpone Filling Ingredients:

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1 1/2 cup heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened at room temperature

Directions:

Whip cream, sugar and vanilla until soft peaks form. Fold in softened mascarpone cheese until well blended. Set aside.

Assembly Instructions:

Place a layer of 7 Twinkies (14 halves) into the bottom of a 9×13″ baking dish or cake pan. Drizzle with half the espresso syrup. Spread half the mascarpone filling over this layer. Repeat with remaining 7 Twinkies, syrup and filling. Smooth top with spatula. Cover with plastic wrap and refrigerate for at least 24 hours. Remove wrap and sprinkle with cocoa powder just before serving. 

Doesn’t this just look soooooooo GOOD!

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I’m so excited Twinkies are back and I hope you’ll consider submitting your recipe to the Twinkie Cook Book too.  I can’t wait to read a copy myself.

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About thejavamama

I am a 30-ish year old wife, mom, photography lover, & coffee junkie. I’m from Arkansas, but currently live in Fort Worth, Texas. I am a twin. I work full time & live for the weekends…sometimes it’s hard to manage it all, but with God I can do anything! This blog is my scrapbook through life & a way to keep in touch with family & friends.

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