Twinkie Tiramisu With Espresso Syrup

Ingredients

Espresso Syrup

• 1/3 cup water
• 1/2 cup sugar
• 2/3 cup strongly brewed espresso coffee
• 1/4 cup brandy, italian if possible

Mascarpone Filling

• 1 lb mascarpone cheese, softened
• 1/3 cup sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 cups heavy cream
• 10 Hostess Twinkies, sliced in half lengthwise
• cocoa powder (to garnish)

Directions

1. 1

   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.

2. 2

   Mascarpone Filling: Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold gently whipped cream into mascarpone mixture.

3. 3

   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.

4. 4

   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.