Hojicha Tiramisu Japanese Italian (Printable)

A Japanese-Italian fusion combining creamy mascarpone with earthy roasted hojicha tea layered between delicate ladyfingers.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Bring 2 cups water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain tea solids and stir in 2 tablespoons sugar while liquid is hot. Allow to cool to room temperature.
02 - In a heatproof bowl, whisk together 3 egg yolks and 1/2 cup sugar. Set bowl over a pot of simmering water, ensuring bowl does not touch water. Whisk constantly for 5 to 7 minutes until mixture reaches pale, thickened consistency. Remove from heat and cool slightly.
03 - In a separate bowl, whip 1 cup cold heavy cream to stiff peaks using an electric mixer or whisk. In a large mixing bowl, beat 8 ounces softened mascarpone cheese with 1 teaspoon vanilla extract until smooth.
04 - Gently fold cooled egg yolk mixture into mascarpone until fully incorporated. Carefully fold whipped cream into mascarpone mixture using a spatula until smooth and airy texture is achieved.
05 - Briefly dip each ladyfinger into cooled hojicha syrup without soaking. Arrange single layer of dipped ladyfingers in a 7 by 11 inch baking dish. Spread half of mascarpone cream evenly over ladyfingers. Repeat with second layer of dipped ladyfingers and remaining cream.
06 - Cover baking dish and refrigerate for minimum 4 hours, preferably overnight, until flavors meld and dessert sets completely.
07 - Remove from refrigerator and dust generously with cocoa powder or hojicha powder using a sifter or fine mesh strainer immediately before serving.

# Expert Advice:

01 -
  • It tastes like a secret conversation between Italy and Japan, with neither flavor overpowering the other.
  • You need zero baking skills—just a little patience and a whisk.
  • The toasty hojicha gives you all the depth of espresso without the jitters.
02 -
  • Over-soaking your ladyfingers is the fastest way to end up with mush—treat them like they're precious, because they are.
  • Don't skip the tempering step with the eggs; it's not just about safety, it's about achieving that silky, custard-like texture that makes this dessert work.
03 -
  • If your mascarpone cracks or looks grainy, you've folded too aggressively—go slow, fold gently, and let patience be your guide.
  • Room temperature ingredients fold together like they want to; cold ones fight you every step of the way.
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