These photos are probably not what most people would imagine when they think of a chemistry experiment.
I wasn't expecting a chemistry lesson, either. But that's exactly what I got when I made this tiramisu and these tiramisu bars.
One of my friends requested more of the tiramisu bars I had made a few months ago (cream filling adapted from this recipe, with a sugar cookie crust on the bottom and whipped cream on top). Since I, in an attempt to expand my culinary horizons, was determined to try making authentic tiramisu by the end of the summer, I decided to make a tiramisu and use half of the filling for bars for my friend. It seemed like a perfect plan.
Like most of my "perfect plans", this turned into an extensive ordeal that I only barely salvaged from complete failure. I managed to ruin what Brown Eyed Baker called the "spot-on and foolproof", "perfected" recipe from Cooks Illustrated. In an attempt to explain what happened, I will go through the recipe and comment (with photos) on my progress at various points.
