AMARETTO TWINKIE TIRAMISU
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Amaretto Twinkie Tiramisu has layers of rich delicious cream filling with amaretto and espresso-infused Twinkies! This no-bake, make-ahead dessert is always a hit, one taste and you’ll agree! This semi-homemade dessert will truly knock-your-socks-off it’s so good!
My version of Tiramisu is a delicious spin on traditional tiramisu. A classic Italian, no-bake dessert made with ladyfinger cookies, a creamy liqueur filling, and chocolate.
🔴 This is a super recipe to make with your kids! Omit the amaretto and they can use a butter knife to cut the Twinkies.
MY VERSION: AMARETTO TWINKIE TIRAMISU
I substitute Twinkie snack cakes for the ladyfinger cookies and add a splash of Amaretto liquor.
Furthermore, I also used spreadable cream cheese instead of mascarpone cheese. Mascarpone tends to be expensive and I can’t even tell the difference in cream cheese in this recipe.
AMARETTO TWINKIE TIRAMISU TIPS
I find the Twinkies soak up the moisture quickly. Be cautious, if they soak in too much of the expresso mixture they become really hard to work with. Therefore, work quickly and dip each half on one side only then immediately place it in your dish.
Also, you’ll want the cream cheese to be at room temperature. It mixes much better.
Finally, an offset spatula works best for spreading the cream cheese mixture over the Twinkies.
HOW LONG WILL TIRAMISU LAST?
You can make Amaretta Twinkie Tiramisu a day in advance. Actually, think it’s better after it sits 12 to 24 hours.
As well, you can store it in an airtight container in the fridge for 2-3 days. After that, it starts to get a little ‘weepy’. This recipe just makes a 9×9-inch pan so it goes pretty quickly!
ORDER OF LAYERS QUICK REFERENCE GUIDE
- Twinkies dipped in the sweetened espresso
- Cream Filling
- Shaved chocolate
- Twinkies dipped in the sweetened espresso
- Cream Filling
- Shaved chocolate
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Amaretta Twinkie Tiramisu
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Save To Your Recipe BoxIngredients
- 3 tablespoons espresso powder
- ¾ + ¼ cup granulated sugar divided
- 8 ounces whipped cream cheese
- 2 tablespoons Amaretto liquor divided
- 8 ounces Cool Whip whipped topping
- *10 or 12 (1 box) Twinkies halved lengthwise (see Notes)
- 3 ounces semisweet chocolate grated or chopped fine
Instructions
- In a microwave-safe bowl boil 1 cup of water. Add the espresso powder and ¾ cup sugar. Whisk to dissolve. Let cool to room temperature.
- In the bowl on an electric mixer, combine cream cheese, vanilla, Amaretto, and remaining ¼ cup sugar. Beat until smooth. Gently fold Cool Whip whipped cream into the cream cheese mixture.
- You want to cut the Twinkies in half lengthwise from top to bottom. One at a time, dip each Twinkie half into the expresso mixture just to moisten. (I counted to 8 each time.) Place each dipped Twinkie half alongside each other in the bottom of a 9×9-inch (or 8×8-inch) baking dish.
- Spread half of the cream cheese mixture over Twinkies, then sprinkle with 1.5 ounces shaved or chopped chocolate.
- Repeat with the other half of the ingredients: Twinkies, cream cheese mixture, then chocolate.
- Place in an airtight container or cover with plastic wrap and refrigerate for at least 3 hours or up to 2 days.
Notes
- *You really need 12 Twinkies to fill an 8×8-inch or 9×9-inch dish. But only 10 come in a box. So if you don’t want to buy 2 boxes and have extra, the recipe will work with 10.
- You can omit the Amaretto to make this recipe kid-friendly.
HI! Where is the amaretto used? Thanks
Oh… so sorry! Add it to the cream cheese mixture. I corrected the recipe! Thank you