At lunch last week, three sweet young ladies at my table allowed me to win a door prize offered by the sponsor of the lunch Hunt's. The prize was an autographed copy of George Duran's new cookbook Take this Dish and Twist it. George Duran was even at the luncheon meeting guests and performing cooking demonstrations.
One recipe in the book jumped out more than any other. It's for Twinkie Tiramisu, which also happened to be our dessert the day of the luncheon. Now I love, love, love Tiramisu, but I've never gone to the trouble of making it. Where do you purchase Lady Fingers anyway?
This recipe looks very easy and I wanted to share. I also wanted to say Thank You to Bea, Gillian, and Mary for your kindness and generosity.
Twinkie Tiramisu
8 Twinkies
1 cup unsweetened brewed coffee
1 1/2 cups whipping cream
1/3 cup sugar
2 (8.75-ounce) packages mascarpone cheese, at room temperature
10 vanilla wafers, crushed
Cut the sponge cakes in half lengthwise and fit the bottom halves into a 7 by 11-inch pan. Drizzle half the coffee over them.
Whip the cream to soft peaks and sweeten it with the sugar. Whisk the mascarpone cheese a bit to loosen it and fold in the whipped cream. Pour half of this mixture over the sponge cakes and spread it out evenly. Make another layer with the tops of the sponge cakes and drizzle them with the remaining coffee.
Mix about 10 drops of food coloring into the remaining cream mixture, enough to make it the same yellow color as the sponge cakes. Spread this evenly over the sponge cakes. Coarsely crush the vanilla wafers and scatter them over the top. Cover and refrigerate for at least 2 hours before serving.
TIP: If your local grocer doesn't carry mascarpone cheese, simply make your own by combining half ricotta cheese and half whipped cream cheese.
George Duran is a chef and entertainer. Author of Take This Dish and Twist it and host of Ham on the Street and Secret Life of... on Food Network.
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