If you love tiramisu, you'll fall for this dreamy spin on the classic made with Twinkies and Bailey's Irish Cream for a fun & festive St. Patty's Day kick. But don't save it only for the 17th of March-- you must make it yearround!
Ingredients
10 Twinkies, split in half lengthwise (vertically) -- point the Twinkie upwards toward yourself and gently slice it in half lengthwise
1 (12 oz) tub Whipped cream cheese, at room temperature
Chocolate Syrup (the sundae/chocolate milk kind, about ½ cup or so)
Cocoa powder & cinnamon for dusting
Instructions
Line an 8x8" baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the pan lightly with cooking spray and set aside.
In a large bowl, beat together the whipped cream cheese, sugar, Bailey's creamer or liqeuer, and vanilla with an electric mixer until creamy and combined. Gently fold in the Cool Whip until combined; set aside. Meanwhile, whisk the chocolate syrup into the cup of brewed coffee until combined.
Lay 5 Twinkies cream-side up in the pan (this will equal to 10 Twinkie halves)-- should be two rows of five. Drizzle half of the chocolate/coffee mixture on top of the Twinkies. Spread half of the cream cheese mixture evenly on top of the Twinkie layer.
Layer the other half of the Twinkies cream-side up; drizzle with the remaining coffee/chocolate mixture and the remaining cream cheese mixture in an even layer.
In a sifter, sift together a generous scoop of cocoa powder and about a teaspoon or so of cinnamon (more to taste). Sift evenly over the top of the tiramisu. Allow the tiramisu to set in the fridge for at least two hours or overnight before cutting into squares to serve.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2014/03/11/baileys-twinkie-tiramisu/