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Ingredients

Directions

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.

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Mascarpone Filling:

  • Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold whipped cream into mascarpone mixture.

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 the Mascarpone Filling. Repeat with remaining Twinkie slices, syrup and filling.

  • Smooth top with a spatula. Cover and refrigerate for up to 24 hours before serving. Just before serving, sift cocoa to lightly dust the top. Makes 12 servings.

Nutrition Facts

467 calories; 33 g total fat; 95 mg cholesterol; 164 mg sodium. 39 g carbohydrates; 5 g protein;

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