Hojicha Tiramisu Delight (Print out)

A chilled fusion dessert blending mascarpone cream with earthy roasted hojicha tea notes.

# 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

# How to Make It:

01 - Bring 2 cups of water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain through a fine mesh strainer and stir in 2 tablespoons sugar while hot. Allow to cool to room temperature.
02 - In a heatproof bowl, whisk together 3 egg yolks and 1/2 cup granulated sugar. Set the bowl over a pot of simmering water (double boiler method) and whisk constantly for 5 to 7 minutes until the mixture is thickened, pale, and reaches 160°F. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whip 1 cup cold heavy cream to stiff peaks using an electric mixer. In a large bowl, beat 8 ounces 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 into the cooled hojicha syrup for 1 to 2 seconds (do not soak), and arrange a single layer in a 7 by 11 inch baking dish.
05 - Spread half of the mascarpone cream evenly over the dipped ladyfinger layer. Repeat the process with another layer of briefly dipped ladyfingers, then top with the remaining mascarpone cream.
06 - Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the layers are firmly set.
07 - Before serving, dust the top generously with cocoa powder or hojicha powder using a sifter for an even coating.

# Expert Advice:

01 -
  • It's a show-stopping dessert that feels fancy but requires zero baking skill or oven time.
  • The hojicha brings a sophisticated, toasty depth that makes people ask for the recipe immediately.
  • Make it ahead without stress—it actually improves overnight as flavors settle together.
02 -
  • Don't skip the double boiler step for the eggs—it's not fancy, it's essential for safety and that signature tiramisu texture that makes people melt.
  • The hojicha syrup must be completely cool before dipping, or it'll start cooking the mascarpone from the outside in and wreck your careful work.
03 -
  • Don't let the hojicha syrup sit too long before dipping—if it gets warm again, the dipped ladyfingers will start to break down instead of soften gracefully.
  • Whip your heavy cream in a very clean, cold bowl; even a tiny speck of fat or warmth will keep it from reaching those stiff peaks you need for the airy texture.
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