Twinkie Tiramisu With Espresso Syrup

• Espresso Syrup
• 1/3 cup water
• 1/2 cup sugar
• 2/3 cup strongly brewed espresso coffee
• 1/4 cup brandy, italian if possible
• Mascarpone Filling
• 1 lb mascarpone cheese, softened
• 1/3 cup sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 cups heavy cream
• 10 Hostess Twinkies, sliced in half lengthwise
• cocoa powder (to garnish)

1. Espresso Syrup: Combine water and sugar in a small saucepan. Bring to a simmer over medium high heat, stirring occasionally to dissolve sugar. Remove from heat, cool and add coffee and brandy.
2. Mascarpone Filling: Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold gently whipped cream into mascarpone mixture.
3. To assemble: Place a layer of the Twinkie slices in the bottom of a shallow 2 1/2 quart baking dish. Drizzle with half of the Espresso Syrup. Spread with half of the Mascarpone filling. Repeat with the remaining Twinkie slices, syrup and filling.
4. Smooth top with a spatula. Cover and refrigerate for up to 24 hours before serving. Just prior to serving, sift cocoa to lightly dust the top.

espresso syrup, water, sugar, strongly brewed espresso coffee, brandy, mascarpone filling, mascarpone cheese, sugar, vanilla, heavy cream, twinkies, cocoa

Taken from www.food.com/recipe/twinkie-tiramisu-with-espresso-syrup-118347 (may not work)