Hojicha Tiramisu (Print View)

Delicate layers of tea-soaked ladyfingers and light mascarpone cream showcase earthy hojicha flavors in this refined twist on the classic Italian dessert.

# Components:

→ 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

# Method:

01 - Bring 2 cups of water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain the mixture 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 egg yolks and 1/2 cup sugar. Place the bowl over a pot of simmering water, creating a double boiler setup. Whisk constantly for 5 to 7 minutes until the mixture is thickened, pale, and reaches 160°F internal temperature. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk. In a large mixing bowl, beat mascarpone cheese and vanilla extract until smooth and creamy.
04 - Gently fold the cooled egg yolk mixture into the mascarpone until combined. Carefully fold in the whipped cream until the mixture is smooth, airy, and uniform in color.
05 - Briefly dip each ladyfinger into the cooled hojicha syrup for 1 to 2 seconds, avoiding oversaturation. Arrange dipped ladyfingers in a single layer across the bottom of a 7 by 11 inch baking dish.
06 - Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers, then top with the remaining mascarpone cream, smoothing the surface.
07 - Cover the assembled tiramisu with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, allowing the flavors to meld and the structure to set completely.
08 - Remove from refrigeration and generously dust the top surface with cocoa powder or hojicha powder using a sifter for even coverage. Serve chilled.

# Expert Advice:

01 -
  • It's a show-stopper that feels far more complicated than the actual hands-on work required.
  • The hojicha brings an earthy sophistication that guests rarely encounter in tiramisu, making them pause and ask what that flavor is.
  • No baking involved—just assembly and patience, which somehow makes it feel more achievable than it looks.
02 -
  • The double boiler step isn't optional—it's how you safely pasteurize raw eggs while creating the silky custard that makes tiramisu actually taste luxurious instead of grainy.
  • Dipping, not soaking, your ladyfingers is everything; I learned this the hard way when my first attempt turned into a wet, collapsed mess that tasted incredible but looked like something that had survived a flood.
  • Cooling the hojicha syrup completely is non-negotiable; warm liquid will turn your carefully whipped cream into warm scrambled eggs, and there's no recovering from that.
03 -
  • Invest in actual savoiardi ladyfingers if you can find them; they're denser and absorb the syrup perfectly without falling apart, unlike softer commercial ladyfingers that turn to mush.
  • Make this dessert the day before you need it—the overnight rest is when everything settles into its best self, flavors meld, and the texture becomes absolutely perfect.
  • Room temperature mascarpone is not optional; straight from the refrigerator it will clump and refuse to fold smoothly, and you'll end up with a grainy texture no amount of folding can fix.
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