Hojicha Tiramisu (Printable)

Creamy layers of mascarpone and hojicha-soaked ladyfingers create this Japanese-Italian fusion dessert.

# What You'll Need:

→ Hojicha Tea Syrup

01 - 2 cups water
02 - 3 tablespoons hojicha loose leaf tea or 4 hojicha tea bags
03 - 2 tablespoons granulated sugar

→ Mascarpone Cream

04 - 3 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1 cup heavy cream, cold
07 - 8 ounces mascarpone cheese, softened
08 - 1 teaspoon vanilla extract

→ Assembly

09 - 24 to 30 ladyfinger biscuits savoiardi
10 - Cocoa powder or hojicha powder for dusting

# Directions:

01 - Bring 2 cups of water to a rolling boil in a saucepan. Add hojicha loose leaf tea or tea bags and steep for 5 minutes. Strain through a fine mesh strainer and stir in 2 tablespoons sugar while the liquid is hot. Allow to cool to room temperature before proceeding.
02 - In a heatproof mixing bowl, whisk together 3 egg yolks and 1/2 cup granulated sugar. Place the bowl over a pot of simmering water in a double boiler setup, whisking constantly for 5 to 7 minutes until the mixture becomes thickened and pale yellow. Remove from heat and allow to cool slightly.
03 - In a separate mixing bowl, whip 1 cup of cold heavy cream to stiff peaks using an electric mixer or whisk. In another large mixing bowl, beat the softened mascarpone cheese with 1 teaspoon vanilla extract until smooth. Gently fold the cooled egg yolk mixture into the mascarpone, then fold in the whipped cream until the mixture is smooth and airy.
04 - Briefly dip each ladyfinger biscuit into the cooled hojicha syrup for one to two seconds, ensuring not to oversaturate. Arrange a single layer of dipped ladyfingers in a 7 by 11 inch baking dish or equivalent.
05 - Spread half of the prepared mascarpone cream mixture evenly over the dipped ladyfinger layer using a spatula or offset knife.
06 - Repeat the process with another layer of briefly dipped ladyfingers, followed by the remaining mascarpone cream spread evenly on top.
07 - Cover the baking dish with plastic wrap or an airtight lid. Refrigerate for a minimum of 4 hours, preferably overnight, to allow the flavors to meld and the structure to set properly.
08 - Remove from refrigeration and dust generously with cocoa powder or hojicha powder using a sifter or fine mesh strainer. Serve immediately after dusting for optimal presentation.

# Expert Suggestions:

01 -
  • It sneaks that toasty hojicha warmth into every spoonful while keeping tiramisu's cloud-like texture completely intact.
  • The fusion aspect means you get to impress people without needing any special Japanese culinary skills, just patience and a light hand.
  • No baking required—this is pure assembly, which means even on chaotic evenings you can pull off something restaurant-worthy.
02 -
  • Temperature matters desperately—if your mascarpone is cold or your egg mixture is hot when they meet, you'll end up with a broken, grainy cream that no folding technique can save, so always cool your custard and soften your cheese beforehand.
  • The dip duration is your control knob for texture; I learned this through ruined batches where I either created a floating soup or crackers dressed as tiramisu, so those one-second dips per side are your sweet spot.
03 -
  • Invest in a good quality hojicha if you can find it; the difference between grocery store and specialty tea house versions is surprising and worth it for a dessert this simple.
  • Use a kitchen thermometer if you're nervous about the egg yolks—you're aiming for around 160 degrees Fahrenheit to ensure safety without overcooking.
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