Best Twinkie Tiramisu Recipes

TWINKIE TIRAMISU WITH ESPRESSO SYRUP

Steps:

• Espresso Syrup: Combine water and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and brandy.
• Mascarpone Filling: Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold gently whipped cream into mascarpone mixture.
• To assemble: Place a layer of the Twinkie slices in the bottom of a shallow 2 1/2 quart baking dish. Drizzle with half of the Espresso Syrup. Spread with half of the Mascarpone filling. Repeat with the remaining Twinkie slices, syrup and filling.
• Smooth top with a spatula. Cover and refrigerate for up to 24 hours before serving. Just prior to serving, sift cocoa to lightly dust the top.

TWINKIE® TIRAMISU

Steps:

• Beat the mascarpone cheese, sugar, vanilla extract, and egg yolk in a bowl until lightly and creamy. Cut the sponge snack cakes in half lengthwise, then in half widthwise, cutting each into 4 pieces. Press two cake pieces into the bottom of a large coffee mug, cream-side-down. Press four cake pieces around the inside of the mug. Repeat with a second mug.
• Sprinkle the sponge cake with 2 tablespoons of coffee liqueur per mug. Spoon in half of the mascarpone mixture and place two more sponge cake halves on top, cream-side-down. Sprinkle the tops with the remaining coffee liqueur. Wrap with plastic wrap, and refrigerate at least 2 hours before serving.

TWINKIE TIRAMISU

Steps:

• 1. Place espresso powder and 1/2 cup sugar in a heatproof bowl. Pour boiling water into bowl and whisk to dissolve. Let cool to room temperature.
• 2. Combine cream cheese, vanilla and remaining 1/4 cup of sugar in a large bowl and beat with an electric mixer until smooth. In another large bowl, beat heavy cream until it holds stiff peaks. Gently fold cream cheese mixture into whipped cream.
• 3. One at a time, dip the Twinkies halves into coffee mixture just to moisten. Place them alongside each other in bottom of a shallow 11x 7-inch baking dish. Spread 1/2 of the cream cheese mixture over Twinkies, then sprinkle with 1/2 the chopped chocolate.
• 4. Repeat with remaining Twinkies, cream cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 2 days.

TWINKIE TIRAMISU

Steps:

• Line a 9x13x13 pan (or similar size) with Twinkies.
• Distribute for even coverage.
• Drizzle Twinkies with Kahlua and let them soak.
• Combine ricotta and mascarpone with a large spoon until smooth.
• Slowly begin to add powdered sugar (reserve 1/8th package of sugar for garnish) and whisk until mixture is smooth but heavy.
• Add dark rum and continue to whisk until fully combined and mixture is fuller and lighter.
• Taste mixture for desired sweetness (do not add more rum or tiramisu will not set properly).
• Pour cheese mixture evenly over twinkies in pan, use a soft spatula to smooth mixture and distribute in between twinkies and into corners.
• Cover and place pan in refrigerator for four hours to set.
• To finish, sprinkle cocoa powder liberally over top of tiramisu.
• Then grate chocolate bar and sprinkle shavings over the top as well.
• To serve, cut into pieces and dust with powdered sugar.
• Enjoy!
• For something different, try Frozen Twinkie Tiramisu by freezing overnight (just remember to cut pieces out with a hot, butter knife), it's decadent!
• Cooking time is refrigeration time.

TWINKIE TIRAMISU

Steps:

• (more ingredients) 10 vanilla cream-filled snacks, such as Twinkies 4 ounces finely chopped semisweet chocolate morsels
• (1) Place expresso powder and 1/4 cup sugar in a heatproof bowl. Pour 1 cup boiling water into bowl and whisk to dissolve. Let it cool to room temperature. Combine cream cheese, vanilla and remaining 1/4 cup sugar in a large bowl and beat with electric mixer until smooth. In another bowl, beat heavy cream until it holds stiff peaks. Gently fold cream cheese mixture into whipped cream.
• (2) cut Twinkies in half, long way. One at a time, dip the Twinkies into the coffee mixture to just moisten. Place them alongside each other in the bottom of a shallow 11 X 7" baking dish.Spread half of the cream cheese mixture over Twinkies, then sprinkled with 2 oz of chopped chocolate. Repeat with remaining Twinkies, cream cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours to 2 days, ENJOY

TWINKIE TIRAMISU

Steps:

• Espresso Syrup: Combine water and sugar in a saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool, and add coffee and the brandy, if using.
• Mascarpone Filling: Whip cream with sugar and vanilla until soft peaks form. Fold cream into mascarpone.
• To assemble tiramisu:
• Line the bottom of a shallow 2-quart baking or gratin dish with half of the twinkie slices.
• Drizzle with half of the Espresso Syrup.
• Spread with half the Mascarpone Filling.
• Repeat steps with remaining ingredients.
• Smooth top with a metal spatula
• Cover with plastic wrap and refrigerate for up to 24 hours before serving. Sift cocoa to lightly dust the top of the tiramisu.

TWINKIE TIRAMISU RECIPE FROM DISNEY'S POP CENTURY RESORT

Steps:

• Using a sharp knife, slice Twinkies in half longways, straight through the cream filling. Set aside.
• 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.
• Whip cream, sugar and vanilla until soft peaks form. Fold in softened marscapone cheese until well blended. Set aside.
• Place a layer of 7 Twinkies (14 halves) into the bottom of a 9x13" baking dish or cake pan. Drizzle with half the espresso syrup. Spread half the marscapone 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. Serve and enjoy with a Disney mug full of coffee or hot cocoa. :)