Twinkie Tiramisu With Espresso Syrup - cooking recipe

Ingredients

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)

Preparation

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.
Mascarpone Filling: Beat mascarpone, sugar and vanilla until smooth. Whip cream until soft peaks form. Fold gently whipped cream into mascarpone mixture.
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.
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.