This is not in any way pretending to be the Italian delicacy made with ladyfingers, espresso, fresh marscapone, and shaved fine chocolate. It is, however, an easy and tasty tribute to that dish. Buon appetito!
- 10-12 Twinkies
- 1 cup brewed coffee
- 8 oz sweetened cream cheese (I used brown sugar cinnamon)
- 1 tub whipped topping
- 1-2 tbsp amaretto or other liqueur (optional)
- 1 tsp sugar
- 1 tbsp cocoa powder OR cinnamon
Lay Twinkies in single layer in your choice on dish with elevated sides. Spoon coffee over top until cakes are moistened and darkened; then gently pour remaining coffee between cakes to allow bottoms to soak up. Stir cream cheese, whipped topping, and liqueur together, spoon over top of Twinkies, and very gently spread to cover evenly. Stir together sugar and cocoa powder or cinnamon and sprinkle over top. Refrigerate at least 2 hours; overnight is better.
The Soup Diva 