Desserts
Twinkie Tiramisu
Twinkie Tiramisu is made with Twinkies instead of ladyfingers. It has plenty of coffee flavor, some chocolate, and a whole
- Serves 8
Twinkie Tiramisu is hands down the best tiramisu I’ve ever had. Twinkies were made for Tiramisu. They are so much better that way.
Between the cream in the Twinkies and a creamy whipped cream cheese/whipped cram mixture, there is a whole lot of creaminess going on in this Tiramisu.
Twinkies are cut in half lengthwise and dipped in an instant espresso/sugar mixture dissolved in water. You can vary the amount of coffee flavor by giving them a quick dip or letting them get saturated. I think a quick dip is plenty. 🙂
Whipped cream cheese mixed with whipped cream (you could use Cool Whip), makes a creamy mixture that is spread on top of the Twinkies. There is also some grated chocolate in the middle and on top.
I wanted to add some more chocolate flavor and make it a little more interesting so I used half regular Twinkies and half chocolate covered Twinkies and I love how it turned out!
This Tiramisu should be refrigerated for at least 2 hours before serving so plan ahead. It will last for about 3 days in the refrigerator.
More Twinkie Recipes To Try:
Originally posted May 29, 2017.
Recipe adapted from MyRecipes.com
Disclosure: This post contains affiliate links.
Recipe
Twinkie Tiramisu
Twinkie Tiramisu is made with Twinkies instead of ladyfingers. It has plenty of coffee flavor, some chocolate, and a whole lot of creamy, delicious flavor!
- Serves 8
Ingredients
- 3 tablespooons instant espresso powder
- 1/2 cup sugar
- 8 ounces whipped cream cheese
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1 1/2 cups heavy cream
- 12 Twinkies, (I used half regular twinkies and half chocolate covered twinkies)
- 3 ounces semi-sweet chocolate
Instructions
- 1
Place espresso powder and 1/2 cup sugar in a bowl. Add 1 cup boiling water. Stir until dissolved and let cool.
- 2
With an electric mixer, beat cream cheese, vanilla extract and 1/3 cup sugar until smooth.
- 3
In another bowl, use electric mixer to beat heavy cream until it forms stiff peaks.
- 4
Fold whipped cream into cream cheese mixture.
- 5
Cut twinkies in half lengthwise and lightly grease a 9-inch square baking dish.
- 6
Dip 12 twinkie halves in the espresso mixture and then arrange them side by side in the baking dish.
- 7
Spread half of cream cheese mixture on top.
- 8
Grate 2 ounces of chocolate on top of the cream cheese layer.
- 9
Dip the remaining twinkie halves in the espresso mixture and arrange them over the chocolate.
- 10
Spread the remaining cream cheese mixture on top and then grate the rest of the chocolate on top.
- 11
Refrigerate for at least 4 hours and up to 2 days.
Nutrition
- Calories569 kcal
