Twinkie Tiramisu

Ingredients

• 3 large eggs, separated
• 1 cup strong coffee or espresso, cooled to room temperature
• 1/2 cup granulated sugar
• 2 tablespoons sweet marsala wine
• 8 ounces mascarpone cheese, room temperature
• 9-10 twinkies
• 1/4 cup chocolate shavings, for garnish

Directions

1. In a large bowl, combine 3 egg yolks, 1 tablespoon of espresso, the sugar, and the marsala wine. Beat the mixture for 2-3 minutes, then add the mascarpone and continue beating for 3-5 minutes, until it looks smooth and free of lumps. In another bowl, beat the egg whites with a pinch of sugar until they hold soft peaks. Fold the whites into the mascarpone mixture just until blended.
2. Remove the wrappers from 9 Twinkies. Cut three Twinkies in half, then put those halves aside for a moment.
3. Working fast, dip one whole Twinkie into the remaining espresso and set it in the top left corner of your 8x8-inch dish. It will soften quickly, so don’t linger or it may start to break. Dip one half-Twinkie in espresso and place it beside the whole one to fill out the rest of that left side, making a row.
4. Continue the same pattern with three more whole Twinkies and 4 more halves, building four rows altogether. The bottom of the pan should be fully covered. If you like, arrange the rows so the halves sit next to whole Twinkies for a more staggered look. You should still have one whole Twinkie and one half-Twinkie left, and those should stay out of the espresso.
5. Spoon the mascarpone mixture over the Twinkie layer and spread it carefully so the top is evenly covered. If needed, tip the pan gently in your hands to help the mixture settle across the surface.
6. Cut the remaining Twinkies into coin-shaped slices, using a serrated knife with a gentle sawing motion since they are soft. Arrange those slices on top of the tiramisu and finish with the chocolate shavings.
7. Chill the dessert in the refrigerator for at least three hours before serving.