Hojicha Tiramisu Layers (Print View)

Layers of hojicha-infused ladyfingers combined with airy mascarpone cream for a fragrant, delicate dessert.

# Components:

→ Hojicha Soak

01 - 1 cup hot water
02 - 3 tablespoons hojicha loose leaf tea or 3 hojicha tea bags
03 - 2 tablespoons granulated sugar

→ Mascarpone Cream

04 - 8.8 ounces mascarpone cheese, softened
05 - 3/4 cup heavy cream, cold
06 - 3 tablespoons powdered sugar
07 - 2 large egg yolks
08 - 1 teaspoon vanilla extract

→ Ladyfingers

09 - 7 ounces ladyfingers (savoiardi)

→ Dusting and Garnish

10 - 2 teaspoons hojicha powder or finely ground hojicha leaves
11 - Optional: chocolate shavings or roasted nuts

# Method:

01 - Steep hojicha tea in hot water for 4 to 5 minutes. Strain and stir in granulated sugar. Cool completely.
02 - In a bowl, whisk egg yolks and powdered sugar until pale and fluffy.
03 - Mix mascarpone cheese and vanilla extract into the egg yolk mixture until smooth.
04 - In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the mascarpone mixture until fully combined and airy.
05 - Quickly dip ladyfingers into the cooled hojicha soak for 1 to 2 seconds per side. Layer soaked ladyfingers at the bottom of a rectangular serving dish.
06 - Spread half of the mascarpone cream evenly over the ladyfingers.
07 - Add another layer of hojicha-soaked ladyfingers on top.
08 - Spread the remaining mascarpone cream over the second ladyfinger layer.
09 - Cover and refrigerate for at least 4 hours, preferably overnight, to set.
10 - Before serving, dust with hojicha powder and optionally decorate with chocolate shavings or roasted nuts.

# Expert Advice:

01 -
  • The nutty, roasted aroma of hojicha makes it a secret favorite among my friends whenever I serve this.
  • The mascarpone cream is like a soft pillow—so light, yet decadently rich—it quickly became my go-to for afternoon gatherings.
02 -
  • I once soaked the ladyfingers too long and ended up with a soupy mess—quick dips only, I promise.
  • Switching to pasteurized eggs made cleanup less stressful and my guests more relaxed around the table.
03 -
  • If your mascarpone cream seems too runny, pop it in the fridge for 15 minutes before assembling, and it will set up quickly.
  • A little pinch of salt in the cream quietly amplifies the tea and vanilla flavors—it’s my secret edge.
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