Twinkimisu

Some of you may be aware that I do not drink coffee, but I love tiramisu. I make my own, and it is very good. The traditional recipe says to use a splash of brandy or cognac, so I used brandy. Then one day, I saw “amaretto tiramisu” on a menu. We, of course, were too stuffed to get dessert, so I didn’t try any. But the next time I made one of my own, I subbed DiSaronno for the brandy. And it was divine! Since that time I had only made them amaretto style. Earlier this year I was at Disney with some friends, and the Pop Century hotel dining room made a dessert called “Twinkie tiramisu.” Once again, we never had the opportunity to order any. (We didn’t eat much at the hotel; mostly at Epcot’s world showcase.) This past weekend we were having Brad and Cris over for dinner, and I couldn’t come up with a good dessert idea. I asked Ronny if he wanted tiramisu again, and he excitedly said yes. So, I tried my hand at Twinkimisu. I cut the bottoms off the Twinkies, and scooped out most of the cream filling, so I was left with primarily golden sponge cake, with traces of filling. I was, unfortunately, out of DiSaronno, so I was figuring we’d be stuck with brandy again, when I got the bright idea to use the Razzmatazz raspberry liquer in the freezer. If the last one was divine, then this one was rapturous! The raspberry doesn’t overpower the other flavors like the amaretto can, so it was a very subtle taste. And the Twinkie cake worked amazingly well, too. It costs a bit more to do it that way, and it is quite a bit more work. Though, the cutting and scooping may be overkill on my part. But it is definitely worth a try!