Twinkie Tiramisu
If you’re searching for a dessert that combines nostalgia with a touch of elegance, look no further than this Twinkie Tiramisu. Imagine the classic flavors of tiramisu mingling with the sweet, spongey goodness of Twinkies. Each bite is a delightful experience, blending creamy textures with a hint of espresso, all while paying homage to the beloved snack cake we all know and love. Whether you’re entertaining guests or simply indulging yourself, this dessert is sure to impress. Let’s dive into this delicious recipe!
Why This Recipe Is Reliable
This Twinkie Tiramisu recipe is a foolproof way to bring the comforts of two classic desserts together. With straightforward steps and easily accessible ingredients, you can whip this up in no time. The combination of whipped cream cheese and heavy cream creates a luscious filling that perfectly complements the Twinkies. Plus, the use of instant espresso powder provides the authentic tiramisu flavor without needing to brew coffee. You’ll find that this recipe leaves you with a stunning dessert that tastes as good as it looks.
What You’ll Need
- 3 tablespoons instant espresso powder – for that rich coffee flavor.
- 1/2 cup sugar – to sweeten the cream cheese mixture.
- 8 ounces whipped cream cheese – for a creamy and tangy base.
- 1 teaspoon vanilla extract – to enhance the overall flavor.
- 1/3 cup sugar – for the whipped cream.
- 1 1/2 cups heavy cream – to create a light and fluffy texture.
- 12 Twinkies – I used half regular Twinkies and half chocolate-covered Twinkies for variety.
- 3 ounces semi-sweet chocolate – for garnishing and extra flavor.
What You’ll Need (Gear)
- Mixing bowls – for combining ingredients.
- Electric mixer – to whip the cream and cream cheese.
- 9×9 inch baking dish – perfect for layering your tiramisu.
- Spatula – for spreading the cream evenly.
- Grater – to shave chocolate for garnish.
Twinkie Tiramisu, Made Easy
Step 1: Prepare the Espresso Mixture
In a small bowl, mix the instant espresso powder with 1/2 cup of hot water. Stir until fully dissolved and set aside to cool. This will be the delicious coffee base that gives your tiramisu its signature flavor.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the whipped cream cheese with 1/2 cup sugar and 1 teaspoon vanilla extract until creamy and smooth. This mixture should be thick yet spreadable.
Step 3: Whip the Heavy Cream
In another bowl, whip the heavy cream with 1/3 cup sugar until soft peaks form. Be careful not to overwhip, as you want a light and airy texture.
Step 4: Combine the Mixtures
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream. The goal is to keep the mixture fluffy and light.
Step 5: Assemble the Tiramisu
Slice the Twinkies in half lengthwise. Dip each half quickly into the cooled espresso mixture, ensuring they are coated but not soggy. Arrange a layer of the dipped Twinkies at the bottom of your 9×9 inch baking dish.
Step 6: Add the Cream Layer
Spread half of the cream mixture over the layer of Twinkies, smoothing it out evenly with a spatula.
Step 7: Repeat Layers
Add another layer of dipped Twinkies on top of the cream layer, followed by the remaining cream mixture. Smooth the top layer with your spatula.
Step 8: Chill and Garnish
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. Before serving, use a grater to shave the semi-sweet chocolate over the top for an elegant finish.
Year-Round Variations
- Seasonal Flavors: Swap out the espresso for pumpkin spice in the fall or peppermint extract during the winter holidays.
- Fruit Additions: Layer in fresh berries or sliced bananas between the Twinkies and cream for a fruity twist.
- Nutty Crunch: Add chopped nuts like hazelnuts or almonds for some texture contrast.
- Dairy-Free Option: Use coconut cream in place of the heavy cream and a dairy-free cream cheese for a vegan version.
What Not to Do
- Don’t soak the Twinkies too long in the espresso mixture; otherwise, they will become mushy.
- Avoid overwhipping the heavy cream, as this can lead to a grainy texture.
- Don’t skip the chilling time; letting it set allows the flavors to meld beautifully.
- Resist the urge to use instant coffee granules instead of espresso powder for a more robust flavor.
Freezer-Friendly Notes
This Twinkie Tiramisu can be frozen for later enjoyment! To freeze, cover the baking dish tightly with plastic wrap and then foil. It can be frozen for up to three months. When ready to serve, let it thaw in the refrigerator overnight before serving. The texture will remain delightful, and the flavors will still be intact!
Reader Questions
Can I use regular coffee instead of espresso powder?
While espresso powder is recommended for its rich flavor, you can use strong brewed coffee in a pinch. Just ensure it’s cooled before dipping the Twinkies.
How long does the Twinkie Tiramisu last in the fridge?
This dessert is best enjoyed within 3-4 days when stored in the refrigerator. The flavors will continue to develop as it sits!
Can I make this dessert ahead of time?
Absolutely! This Twinkie Tiramisu is perfect for making ahead of time. Just prepare it the day before you plan to serve it for the best results.
What can I use instead of whipped cream cheese?
If you can’t find whipped cream cheese, regular cream cheese will work too. Just make sure to whip it until smooth before combining it with the heavy cream.
More from the Kitchen
- Chocolate Chip Cookie Dough Dip
- Lemon Blueberry Muffins
- Peanut Butter Cup Cheesecake
- Classic Vanilla Cupcakes
Let’s Eat
Now that you have your Twinkie Tiramisu ready to go, it’s time to gather your friends and family for a delightful dessert experience. This recipe is not only easy to make but also a showstopper that will have everyone talking. Each bite is a harmonious blend of flavors and textures, making it a perfect choice for any occasion. So grab your forks and dig in; you won’t be able to resist this delectable twist on a classic! Enjoy!
Twinkie Tiramisu
Ingredients
Equipment
Method
- In a small bowl, mix the instant espresso powder with 1/2 cup of hot water. Stir until fully dissolved and set aside to cool.
- In a large mixing bowl, beat the whipped cream cheese with 1/2 cup sugar and 1 teaspoon vanilla extract until creamy and smooth.
- In another bowl, whip the heavy cream with 1/3 cup sugar until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
- Slice the Twinkies in half lengthwise. Dip each half quickly into the cooled espresso mixture and arrange a layer at the bottom of your baking dish.
- Spread half of the cream mixture over the layer of Twinkies, smoothing it out evenly with a spatula.
- Add another layer of dipped Twinkies on top of the cream layer, followed by the remaining cream mixture.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. Before serving, shave the semi-sweet chocolate over the top.
Notes
- Don’t soak the Twinkies too long in the espresso mixture; they will become mushy.
- Avoid overwhipping the heavy cream for a smooth texture.
- Letting it set allows the flavors to meld beautifully.
