Twinkle Tiramisu Recipes

Steps:

• For the mascarpone custard: Add the egg yolks, sugar and Marsala to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water (do not allow the bowl to touch the water). Whisk constantly until the mixture is pale, hot to the touch and has doubled in volume, 4 to 6 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. (This can be done with an electric mixer to speed up the process.) Remove from the heat and continue whisking until slightly cooled, about 1 minute. Whisk in the mascarpone cheese until combined. Refrigerate until ready to assemble.
• To assemble: Stir together 1 1/4 cups hot water, espresso powder and 3 to 4 tablespoons Marsala in a liquid measuring cup. Evenly divide the mixture between two medium bowls. Dust the bottom of an 8-by-8-inch baking dish with 1 teaspoon cocoa powder.
• Working one at a time, dip half of the ladyfingers into one bowl of the espresso mixture for 2 seconds per side, until soaked but not soggy. Arrange them over the cocoa powder in one layer, breaking up as needed to fill in any gaps. Pour any remaining liquid from the first bowl over the layer of ladyfingers. Spread half the mascarpone custard over the ladyfingers. Repeat the process with another layer of ladyfingers and the remaining bowl of espresso mixture, then spread with the remaining mascarpone custard.
• Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Sift the remaining 1 tablespoon cocoa powder over the top just before serving.

Steps:

• Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
• In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
• Combine espresso and rum in a shallow bowl and set aside.
• Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
• Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
• Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
• Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

Steps:

• (more ingredients) 10 vanilla cream-filled snacks, such as Twinkies 4 ounces finely chopped semisweet chocolate morsels
• (1) Place expresso powder and 1/4 cup sugar in a heatproof bowl. Pour 1 cup boiling water into bowl and whisk to dissolve. Let it cool to room temperature. Combine cream cheese, vanilla and remaining 1/4 cup sugar in a large bowl and beat with electric mixer until smooth. In another bowl, beat heavy cream until it holds stiff peaks. Gently fold cream cheese mixture into whipped cream.
• (2) cut Twinkies in half, long way. One at a time, dip the Twinkies into the coffee mixture to just moisten. Place them alongside each other in the bottom of a shallow 11 X 7" baking dish.Spread half of the cream cheese mixture over Twinkies, then sprinkled with 2 oz of chopped chocolate. Repeat with remaining Twinkies, cream cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours to 2 days, ENJOY

Steps:

• Line a 9x13x13 pan (or similar size) with Twinkies.
• Distribute for even coverage.
• Drizzle Twinkies with Kahlua and let them soak.
• Combine ricotta and mascarpone with a large spoon until smooth.
• Slowly begin to add powdered sugar (reserve 1/8th package of sugar for garnish) and whisk until mixture is smooth but heavy.
• Add dark rum and continue to whisk until fully combined and mixture is fuller and lighter.
• Taste mixture for desired sweetness (do not add more rum or tiramisu will not set properly).
• Pour cheese mixture evenly over twinkies in pan, use a soft spatula to smooth mixture and distribute in between twinkies and into corners.
• Cover and place pan in refrigerator for four hours to set.
• To finish, sprinkle cocoa powder liberally over top of tiramisu.
• Then grate chocolate bar and sprinkle shavings over the top as well.
• To serve, cut into pieces and dust with powdered sugar.
• Enjoy!
• For something different, try Frozen Twinkie Tiramisu by freezing overnight (just remember to cut pieces out with a hot, butter knife), it's decadent!
• Cooking time is refrigeration time.

Steps:

• 1. Place espresso powder and 1/2 cup sugar in a heatproof bowl. Pour boiling water into bowl and whisk to dissolve. Let cool to room temperature.
• 2. Combine cream cheese, vanilla and remaining 1/4 cup of sugar in a large bowl and beat with an electric mixer until smooth. In another large bowl, beat heavy cream until it holds stiff peaks. Gently fold cream cheese mixture into whipped cream.
• 3. One at a time, dip the Twinkies halves into coffee mixture just to moisten. Place them alongside each other in bottom of a shallow 11x 7-inch baking dish. Spread 1/2 of the cream cheese mixture over Twinkies, then sprinkle with 1/2 the chopped chocolate.
• 4. Repeat with remaining Twinkies, cream cheese mixture and chocolate. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to 2 days.