Battle Chef Brigade: Tiramisu

Is it the last day of Battle Chef Buffet? Yes. Are we getting a bonus recipe post this week? You know it! I decided to do one extra post this week because I love the food in Battle Chef Brigade and I can’t stop cooking recipes from it. Continuing our look at the different chefs, we are taking a look at Cezar. Cezar is a man of little words and is focused purely on his goal to join the Brigade. He spares no time getting involved with the major drama during the game. I found him to be one of the chefs I didn’t interact with too often. The only person that does fall for him is Pontida. The two of them are such an adorable couple.

Cezar specializes in Mediterranean style cooking. His rustic style of cooking includes specialities like Dragon Shank Meatballs and King Bean Moussaka. My personal favorite of his recipes is the Cheepchi Egg Tiramisu. I’ve wanted an excuse to make tiramisu for a while now and was very excited to see it in the game. My husband, Jeff, is a huge fan of all things coffee flavored and tiramisu is the perfect dessert for coffee lovers. The recipe is not too complicated but does require a little bit of patience. It is best to make this dessert the day before you need it.

Ingredients:
Mascarpone Filling
5 egg yolks
¾ cup (165 g) sugar
1 tsp (4 g) salt
2 cup heavy cream
1 tbsp vanilla extract
24 oz (675 g) mascarpone cheese

Coffee Infused Ladyfingers
24 ladyfinger biscuits
¾ cup of brewed coffee, hot
¼ cup dark chocolate liqueur
1 tsp vanilla extract
¼ cup (27 g) cocoa powder

Decoration
cocoa powder
mint leaves

Combine the brewed coffee, dark chocolate liqueur, vanilla extract, and cocoa powder in a bowl. Set aside to cool.

Heat a double boiler (or a pot with a bowl that just covers the top) with water in the bottom pot over a medium-high heat. Combine the egg yolks, sugar, salt, and 2 tablespoons of heavy cream in the top pot (or bowl). Place over the pot with the boiling water and whisk constantly, until the mixture is warmed to 160°F. Set aside and allow to cool.

Whip the heavy cream and vanilla extract in a bowl of a stand mixer until you achieve stiff peaks. Set aside. Once the egg yolk mixture has cooled, whisk in the mascarpone cheese until smooth. Fold in the whipped heavy cream.

To assemble the tiramisu, dip the ladyfingers in the coffee mixture and let sit for 3 to 5 seconds. Line the bottom of a baking dish with the coffee infused ladyfingers, but do not stack them.

Spread half of the mascarpone filling on top. Add another layer of coffee infused ladyfingers on top of that mixture. Top with the remaining mascarpone filling.

Dust the top generously with cocoa powder. Cover with plastic wrap and refrigerate for at least 8 hours. The tiramisu can be stored in the refrigerator for up to 7 days.