Twinkle Tiramisu |
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Cookbook Title:
Take this Dish and Twist It  |
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My version of this recipe omits sugar in the brewed coffee to balance out the sweetness of the Twinkies (yeah, they’re kind of sweet, it turns out). I do believe you’ll find the results tiramisuperb and twinkilicious.
photo Blaine Moats and Scott Little |
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| Ingredients: | |||||||||||||||||||||||||||||||
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8 cream filled sponge cakes (recommended: Twinkies) 1 cup unsweetened brewed espresso or strong coffee 1½ cups whipping cream 1/3 cup sugar 2 (8.75-ounce) packages mascarpone cheese, at room temperature 10 vanilla wafer cookies, crushed, or 5 vanilla wafer cookies crushed and 5 chocolate wafer cookies, crushed (optional)
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Cut the sponge cakes in half lengthwise and fit the bottom halves into an 11x7x1½ inch pan. Drizzle with ½ cup of the coffee.
Whip the cream and sugar to soft peaks. In a large bowl whisk the mascarpone a bit to loosen it; fold in the whipped cream. Pour half of the mixture over the sponge cakes and spread evenly. Make another layer with the tops of the sponge cakes; drizzle with the remaining coffee. Spread mascarpone mixture evenly over the sponge cakes.
Sprinkle crushed vanilla wafer cookies over mascarpone mixture. Or, if desired, gently place several different-size round cookie cutters on the surface of the mascarpone mixture. Carefully sprinkle the crushed vanilla wafers into a few of the cookie cutters and the crushed chocolate wafers into the remaining cutters. Gently remove cookie cutters. Lightly cover and refrigerate at least 2 hours before serving.
© Pop Cuisine Publishing, Take This Dish and Twist It (Meredith Books, 2008)
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