I LOVE TO BAKE AND BUILD THINGS!
After my recent winter trip to Italy I came home with a desire to try and recreate the delicious Tiramisu that I had in Venice and Florence. At first I thought it must be extremely hard to make something so delicious, but it turns out that making Tiramisu is quick and easy! I adapted the recipe from Kitchen Joy: http://kitchenjoyblog.com/authentic-italian-tiramisu/
Shout out to my excellent baking partner Jesse from Scones and Patron https://www.sconesandpatron.com/
Thanks for letting me go onto your roof!
The recipe called for making a 13" x 9" pan of Tiramisu, but Jesse and I decided to split that into an 8" x 8" and a circular pan of unknown diameter.
This recipe is a tasty and unique crowd-pleaser! Whoever thought of sandwiching milk's favorite cookie in yet another cookie is in my mind a true genius. I love to make the classic Chocolate Chip Oreo Double Stuff Cookie as well as a Funfetti Birthday Cake Oreo. I've taken and adopted the recipe from the following website:
I find that the recipe makes about 20 cookies.
Because the cookies tend to be HUGE, I always cut them in half to increase the yield to about 40. In addition to effectively doubling the recipe, cutting the cookies in half also makes for a really cool presentation.
*Parchment Paper: I use parchment paper every time I bake to assist with cleanup and to make the whole baking process easier. I'd definitely recommend it here as well.
*The baking time depends on how big of a cookie you've made. I find that my cookies usually bake for about 15 - 16 minutes until they get golden brown on the bottom. I'd recommend you set your timer or 13 minutes and monitor the cookies for the next few minutes to get them just right.