Espresso Syrup

1/3 cup water
1/2 cup sugar
2/3 cup strong brewed espresso coffee
1/4 cup Italian or domestic brandy, optional

Combine water and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat, cool, and add coffee and optional brandy.


1 1/2 cups heavy whipping cream
1/3 cup sugar
2 teaspoons vanilla extract
1 pound mascarpone cheese, softened to room temperature

Whip cream with sugar and vanilla until soft peaks form. Fold cream into softened mascarpone.


12 Twinkies, sliced 1/2-inch thick
Cocoa powder, lightly dust as garnish

Place a layer of the Twinkie slices in the bottom of a shallow 2-quart baking dish or gratin dish. Drizzle with half of the espresso syrup. Spread with half of the mascarpone filling. Repeat with remaining Twinkie, syrup, and filling. Smooth the top with a metal spatula. Cover with plastic wrap and refrigerate for up to 24 hours before serving.

Just before serving, sift cocoa to lightly dust the top of the tiramisu.

Makes 8 to 10 servings

Source:   The Providence Journal 

Thanks Jill