Hojicha Tiramisu Japanese-Italian Fusion (Printable)

A delightful fusion dessert marrying Italian creaminess with Japanese roasted tea flavors.

# What You'll Need:

→ Hojicha Tea Syrup

01 - Water
02 - Hojicha loose leaf tea or hojicha tea bags
03 - Granulated sugar

→ Mascarpone Cream

04 - Large egg yolks
05 - Granulated sugar
06 - Heavy cream, cold
07 - Mascarpone cheese, softened
08 - Vanilla extract

→ Assembly

09 - Ladyfinger biscuits
10 - Cocoa powder or hojicha powder for dusting

# How To Make It:

01 - Bring 2 cups of water to a boil. Add 3 tablespoons hojicha loose leaf tea or 4 tea bags and steep for 5 minutes. Strain through a fine mesh strainer and stir in 2 tablespoons sugar while hot. Cool to room temperature.
02 - In a heatproof bowl, whisk 3 egg yolks with 1/2 cup granulated sugar. Place over a pot of simmering water as a double boiler and whisk constantly for 5 to 7 minutes until thickened and pale. Remove from heat and cool slightly.
03 - In a separate bowl, whip 1 cup cold heavy cream to stiff peaks. 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 smooth and airy.
04 - Briefly dip each of 24 to 30 ladyfinger biscuits into the cooled hojicha syrup without soaking. Arrange a single layer in a 7 by 11 inch baking dish. Spread half of the mascarpone cream mixture over the ladyfinger layer.
05 - Repeat with another layer of dipped ladyfingers followed by the remaining mascarpone cream mixture, spreading evenly to the edges.
06 - Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set and flavors to meld.
07 - Remove from refrigeration and dust generously with cocoa powder or hojicha powder immediately before serving.

# Expert Advice:

01 -
  • It tastes like you spent hours perfecting it, but honestly, there's almost no cooking involved.
  • That roasted tea flavor is subtle enough that even people who think they don't like tea will ask for seconds.
02 -
  • Don't skip the double boiler step for the eggs; I tried to rush it once with just a bowl over hot water and ended up with scrambled eggs instead of a fluffy sabayon.
  • The hojicha syrup must be completely cool before you dip the ladyfingers, otherwise the warmth will make them soggy and they'll dissolve into a sad mush.
03 -
  • Use a digital scale if you have one; tiramisu is finicky enough that precise measurements for the cream components really do make a difference in texture.
  • If you're nervous about using raw eggs, you can use pasteurized eggs from the grocery store, or seek out hojicha powder to make a fully cooked version by mixing it directly into the mascarpone instead of steeping it.
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