Cakespy: Twinkie Tiramisu

Jessie Oleson (aka Cakespy) drops by every week to share a delicious dessert recipe. —The Mgmt.

[Photographs and original illustrations: Cakespy]

It's official: Hostess, the maker of Twinkies, has filed for Chapter 11.

While this doesn't necessarily mean the demise of the iconic treat, it's as good an excuse as any to stockpile on the sweet snack cakes and make something amazing: Twinkie Tiramisu.

This dessert is not difficult to make: basically, what you're doing is swapping Twinkies for ladyfingers in a traditional Tiramisu recipe. The sponginess of the Twinkies soaks up the flavors of the espresso-and-cream mixture, and they lend a little extra creaminess to the final dish. It makes for a fine mix of pinkies-out dessert and guilty-pleasure junk food.

Note: This dessert is made with raw eggs. There is a slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Get the Recipe

Twinkie Tiramisu »

About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book comes out this fall, and she will be going on a national bakery book tour called Tour de Sweet.

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