Twinkie Tiramisu With Espresso Syrup Food

TWINKLE TIRAMISU

Steps:

• Cut the sponge cakes in half lengthwise and fit the bottom halves into a 7 by 11-inch pan. Drizzle half the coffee over them.
• Whip the cream to soft peaks and sweeten it with the sugar. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream. Pour half of this mixture over the sponge cakes and spread it out evenly. Make another layer with the tops of the sponge cakes and drizzle them with the remaining coffee. Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread this evenly over the sponge cakes. Coarsely crush the vanilla wafers and scatter them over the top. Cover and refrigerate for 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:

• 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:

• 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.

TIRAMISU CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 12x16-inch rimmed baking sheet and line it with parchment paper.
• Then, brush the parchment paper with butter.
• In a mixing bowl, combine the yolks with half of the sugar. Then, using a handheld electric mixer on medium speed, beat until the mixture is light in color and forms a ribbon when the beaters are lifted. Set aside.
• In another bowl, whip the egg whites to soft peaks using clean beaters.
• Then, slowly pour the remaining sugar into the egg white mixture. Continue beating until the whites form slightly drooping peaks when the beaters are lifted.
• Sift the flour again.
• With a rubber spatula, fold half of the flour into the yolk mixture.
• Fold in half of the whites. Then, fold in the remaining flour. Finally, fold in the remaining whites.
• Finally, fold in the remaining whites.
• Pour the mixture into the prepared baking sheet and, with a spatula, carefully spread to fill the tray.
• Bake for 12 to 15 minutes until golden.
• Remove from the oven and let cool to room temperature.
• In a medium heatproof bowl, whisk together the yolks and sugar.
• Add the Marsala and brandy.
• Place over a pan of boiling water. Make sure that the bottom of the bowl doesn't touch the water. Cook until the mixture reaches 160 degrees F on a cooking thermometer.
• Continue cooking and stirring for about 5 minutes, until the mixture resembles a thick paste.
• Remove and place the bowl inside a larger bowl of ice water.
• Stir occasionally until the mixture cools to room temperature.
• Put the mascarpone in another bowl. With an electric mixer on medium speed, beat until it forms soft peaks.
• With a rubber spatula, fold thoroughly into the yolk mixture.
• In a heatproof bowl, stir together the espresso, brown and granulated sugars, lemon juice, and vanilla until the sugars dissolve completely.
• Set aside.
• Cut the sheet of cake into two 8x10-inch portions.
• Divide the mascarpone cream into 3 equal portions and the espresso syrup into 2.
• Spread a portion of the mascarpone cream over the bottom of a deep 8x10-inch dessert dish.
• Top with one sheet of cake. Drizzle one portion of syrup evenly over the cake.
• When it has soaked in, repeat with another layer of mascarpone cream, another cake sheet, and more syrup.
• Top with the remaining mascarpone cream and sprinkle with grated chocolate.
• Cover and refrigerate for at least 2 hours.
• Serve with a cup of hot coffee or a glass of wine. Enjoy!

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:

• 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.