This recipe for Twinkie Tiramisu is the same as is served in Classic Hall at Disney's Pop Century Resort, alongside such sentimental favorites as Fluffernutter Sandwiches and Tie-Dyed Cheesecake.
This recipe for Twinkie Tiramisu appears in "Cooking With Mickey and the Disney Chefs" and is reprinted with permission.
Need help with this recipe? One blogger made Twinkie Tiramisu and took pictures the whole way.
Ingredients:
- For the Espresso Syrup:
- 1/3 cup water
- 1/2 cup sugar
- 2/3 cup strongly brewed espresso coffee
- 1/4 cup Italian or domestic brandy (optional)
- For the Mascarpone Filling:
- 1 1/2 cups heavy whipping cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1 pound mascarpone cheese, softened to room temperature
- Other Ingredients:
- 12 Twinkies, sliced 1/2 inch thick
- Cocoa powder, for garnish
Preparation:
For the Espresso Syrup:
1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool and add coffee and brandy.
For the Mascarpone Filling:
1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.
To Assemble Twinkie Tiramisu:
1. Place a layer of the Twinkie slices in the bottom of a shallow 2-quart baking dish or gratin dish.
2. Drizzle with half of the Espresso Syrup.
3. Spread with half of the Mascarpone Filling.
4. Repeat with remaining Twinkie, syrup, and filling.
5. Smooth the top with a metal spatula.
6. Cover with plastic wrap and refrigerate for up to 24 hours.
7. Just before serving, sift cocoa to lightly dust the top of the tiramisu.
1. Combine water and sugar in a small saucepan.
2. Bring to a simmer, stirring occasionally to dissolve sugar.
3. Remove from heat, cool and add coffee and brandy.
For the Mascarpone Filling:
1. Whip cream with sugar and vanilla until soft peaks form.
2. Fold cream into softened mascarpone.
To Assemble Twinkie Tiramisu:
1. Place a layer of the Twinkie slices in the bottom of a shallow 2-quart baking dish or gratin dish.
2. Drizzle with half of the Espresso Syrup.
3. Spread with half of the Mascarpone Filling.
4. Repeat with remaining Twinkie, syrup, and filling.
5. Smooth the top with a metal spatula.
6. Cover with plastic wrap and refrigerate for up to 24 hours.
7. Just before serving, sift cocoa to lightly dust the top of the tiramisu.
