Twinkie Tiramisu

A few years ago, I was watching a kitchen show on QVC (shocker, right?) when the host was showing a cookbook called Icebox Cakes.  During the presentation, they of course had various recipes from the book layed out on the counter, and I was intrigued.  So, I called & ordered it, and was overall very happy with the purchase.  One of my favorite recipes from the book calls for TWINKIES as the main ingredient.  Yes, I said Twinkies!  

Not only is it good, but it’s easy too.  So, it is definitely a winner in my book.  Icebox Cakes has plenty of other recipes that fall into that category as well, so if you are interested, you should try it out.


Now, onwards to that Twinkie Tiramisu!

You will need to combine 1/4 cup of water with 1/2 cup sugar in a small saucepan & bring it to a boil.  As it is coming to a boil, go ahead & brew you some strong coffee or espresso.  I used my Keurig & made a small cup of my husband’s Jet Fuel.  Of course, you don’t have to use that – just make some strong coffee 🙂

Add in 3/4 cup of some strong coffee to the syrup you have just made once the sugar has been dissolved.  Set it aside to cool to room temperature.

Beat 8oz of softened cream cheese with 1/3 cup of sugar & 1 teaspoon of vanilla extract in a medium bowl.  In a large bowl, beat 1 1/2 cups of heavy whipping cream until a stiff peak forms.  Gently fold the cream cheese mixture into the whipped cream, taking care to not deflate the whipped cream.

Now, time for those Twinkies!  The original recipe calls for 10 of them in a 12×7 pan.  I use a longer 2 quart dish (not sure on dimensions) & I usually end up using 12.  Cut each twinkie in half, lengthwise.

Dip half of the twinkie halves in the coffee/sugar syrup just to moisten them.  Don’t over saturate.  Layer them, cream side up, in your dish.

Spread half of the cream mixture on top of the Twinkies, then grate some chocolate on top.  I used a Hershey’s bar for this.

Repeat with the other half of the Twinkies dipped in the syrup – other half of the cream mixture – and more grated chocolate on the very top.

Refrigerate for at least 6 hours before serving.

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Twinkie Tiramisu

Author Mrs Happy Homemaker

Ingredients

• ¼ cup water
• ½ cup sugar
• ¾ cup strong coffee
• 8 oz softened cream cheese
• ⅓ cup sugar
• 1 teaspoon vanilla extract
• 1 ½ cups of heavy cream beaten until stiff peaks form (making homemade whipped cream)
• 10-12 Twinkies halved lengthwise

Instructions

• Combine the water & the ½ sugar in a small saucepan & bring to a boil.
• Add in the coffee once the sugar has been dissolved. Set aside to bring it to room temperature
• Beat the cream cheese, ⅓ cup sugar, & vanilla extract until creamy. Gently fold in the fresh whipped cream.
• Dip half of the twinkie halves into the coffee syrup & then lay them in a 2 quart dish, cream side up. Don’t over saturate them...just a quick dunk will do. Spread half of the cream on top - then dip the other half of the twinkies in the coffee syrup & put them on top of the cream. Finish with the rest of the cream & garnish with grated chocolate if desired.