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!
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:
Twinkie Tiramisu
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
- Place espresso powder and 1/2 cup sugar in a bowl. Add 1 cup boiling water. Stir until dissolved and let cool.
- With an electric mixer, beat cream cheese, vanilla extract and 1/3 cup sugar until smooth.
- In another bowl, use electric mixer to beat heavy cream until it forms stiff peaks.
- Fold whipped cream into cream cheese mixture.
- Cut twinkies in half lengthwise and lightly grease a 9-inch square baking dish.
- Dip 12 twinkie halves in the espresso mixture and then arrange them side by side in the baking dish.
- Spread half of cream cheese mixture on top.
- Grate 2 ounces of chocolate on top of the cream cheese layer.
- Dip the remaining twinkie halves in the espresso mixture and arrange them over the chocolate.
- Spread the remaining cream cheese mixture on top and then grate the rest of the chocolate on top.
- Refrigerate for at least 4 hours and up to 2 days.
Nutrition
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Originally posted May 29, 2017.
Recipe adapted from MyRecipes.com
Disclosure: This post contains affiliate links.
This recipe is heaven! The second time I made it I increased the instant expresso to 4 tablespoons and decreased the water to 3/4 cup. The more coffee taste the better. I also found that a 9×9 pan will hold 14 twinkies. The more the better. Also think next time I will mix half cream cheese and half marscapone for a more authentic taste. But it is just fabulous as is. Will impress any guest!
Excellent! I made this with pumpkin spice twinkies for our Friendsgiving dinner and it was gone ASAP!
Today I’m making it with Berry flavored Twinkies for a friend’s birthday. Maybe I’ll be quick enough to get a picture of this one.
Great easy recipe.
I’m going to have to try that!
I can’t wait to make this, but I would like to use cool whip. What would the amount in be cups ??
Have you tried anything else in place of the espresso….I was thinking about making this for my daughters birthday and I’m drawing a blank on what to dip it in! Carmel? crushed heath bar? just lay some chocolate? Espresso anything is not welcome at an 11 yr old’s sleepover birthday! HAHAHAHA
I hear ya! Some caramel sauce would probably be your best bet. Hope your daughter has a wonderful birthday!
Maybe some raspberry or strawberry jam dilute it with some water
I used 1 Tbsp. caffeine-free instant coffee rather than the 3 Tbsp. Espresso. It worked perfectly for the youngsters.
I thought Twinkies were perfect just the way they were, but this Tiramisu raises themto another level. I seriously have to try this!