12 Twinkies, halved lenthwise and then cut in half again (4 quarters, lengthwise)
5 egg yolks
16 ounces marscapone cheese (or neufschatel, NOT FAT FREE)
3/4 Cup Sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 cup Kahlua coffee flavored liquer (or similar amount of brewed espresso) [This year I plan on using Frangelico]
2 teaspoons cocoa powder mixed with 2 teaspoons instant coffee or espresso powder (as garnish)
- Brush Kahlua or espresso onto the quartered Twinkies. (Note: not enough Kahlua or espresso to make the Twinkies soggy, but enough to give it flavor and still retain it's shape).
- Line the bottom of a 12"springform pan with one layer of Twinkie quarters.
- Mix together the eggs, sugar, mascarpone cheese and vanilla, until very smooth.
- Spoon the cheese mixture onto the Twinkies, smooth with the back of a spoon.
- Refrigerate for 4 hours. When ready to serve, top the tiramisu with a dusting of the cocoa powder mixed with coffee powder. [This year I plan on melting a little Nutella, and drizzle a little on top]
1 comment:
Yanno, there's a place called the Park Slope Chip Shop, where they will batter dip and deep fry everything from Twinkies to Atkins bars:)
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