Friday, July 25, 2014

Ice Cream Twinkie Tiramisu Recipe #TwinkieCookbook #Sponsored #MC

A few years ago I wanted to make tiramisu for a friend but my store did not have lady fingers. After searching the store for an alternative I realized that Twinkies were sponge cake and that would be perfect for a tiramisu dessert. I found that the Twinkies worked great and everyone LOVED knowing that Twinkies could be used in a recipe like this. Have you ever used Twinkies in a recipe? What have you made? I wrote this review while participating in a campaign for Mom Central Consulting on behalf of Twinkies. I received samples and a promotional item to thank me for participating.

The first time I made this recipe I did not use ice cream. I am entering this recipe in the new comeback addition of The Twinkies Cookbook, too! and I wanted to take a new spin on the tiramisu. I've never had a tiramisu ice cream dessert so I mixed up my recipe with the spin of using coffee ice cream. Do you like to create or recreate recipes? If so you should enter your Twinkie inspired recipe here, too! 








Ice Cream Twinkie Tiramisu

Serves 9

Ingredients:  

5 Twinkies 

1 quart Ice Cream, coffee flavor
3 tablespoons Kahlua or any coffee liqueur (optional)
1/2 cup Espresso or coffee 
4 oz. non-dairy whipped topping, thawed 
3 tablespoons Chocolate syrup
1/2 teaspoon Cinnamon
1 teaspoon Cocoa powder

Directions:


1) Remove ice cream and whipped topping from freezer 30 minutes before starting recipe.

2) Slice the Twinkies in half, horizontally to end up with 2 long pieces.
3) Mix 3 tablespoons Kahlua and coffee in a shallow container.
4) Dip the Twinkles in the liquid with the cream side up and arrange in an 8 X 8, ungreased baking pan. Only 9 halves are needed.
5) Lightly drizzle Twinkies with chocolate syrup.
6) Spread and smooth out the ice cream on the Twinkies. You'll only need 3/4 to 1 quart.
7) Lightly drizzle ice cream with chocolate syrup.
8) Spread the whipped topping on top of the ice cream.
9) Lightly drizzle on chocolate syrup.
10) Lightly sift cinnamon and then cocoa powder on top.
11) Cover and let dessert set in the freezer for 2-6 hours before serving.  
12) Cut the cake in squares and serve.
13) This cake taste just as good on the 2nd day IF you have any leftovers!







Kitchen Notes:

This recipe took me 15 minutes to make. I sat out my ice cream and whipped topping 30 minutes before starting. This is one of the easiest recipes I have ever created. 

I served this recipe to family and friends and they loved it! At first I didn't tell anyone that I used Twinkies. Once they found out they could not believe it. The sponge cake was just the right texture and held up well with the ice cream. 

It was really fun creating this for them. I love making new recipes and recreating recipes to suit what ingredients I have available. Some of my most favorite recipes are ones like this one where I had to substitute ingredients for an unexpected ingredient. Have you ever had to do this? What ingredient did you have to substitute?


Submit a Twinkie Recipe: 



Time to get on your creative hat and make your own Twinkie inspired recipe. You have now through July 31st to submit a recipe in this fun challenge. Submit here.

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