Pin it Hojicha Tiramisu is a sophisticated fusion dessert that marries the creamy richness of Italian tiramisu with the toasty, earthy flavors of roasted Japanese hojicha tea. This delightful treat replaces traditional coffee with a smoky tea infusion, creating a unique depth that perfectly balances the airy mascarpone cream.
Pin it The secret to this recipe is the hojicha syrup, which permeates the ladyfingers with a toasted aroma. It’s a versatile vegetarian dessert that serves as a stunning centerpiece for any gathering, blending two culinary traditions into one harmonious dish.
Ingredients
- Hojicha Tea Syrup:
- 2 cups water
- 3 tablespoons hojicha loose leaf tea (or 4 hojicha tea bags)
- 2 tablespoons sugar
- Mascarpone Cream:
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy cream, cold
- 8 oz (225 g) mascarpone cheese, softened
- 1 teaspoon vanilla extract
- Assembly:
- 24–30 ladyfinger biscuits (savoiardi)
- Cocoa powder or hojicha powder, for dusting
Instructions
- Make the hojicha syrup
- Bring 2 cups of water to a boil. Add hojicha tea and steep for 5 minutes. Strain and stir in 2 tablespoons sugar while hot. Let cool to room temperature.
- Prepare the mascarpone cream
- In a heatproof bowl, whisk egg yolks and 1/2 cup sugar together. Place over a pot of simmering water (double boiler) and whisk constantly for 5–7 minutes until thickened and pale. Remove from heat and let cool slightly.
- Whip and fold
- In a separate bowl, whip heavy cream to stiff peaks. In another large bowl, beat mascarpone and vanilla until smooth. Gently fold in the egg yolk mixture, then the whipped cream, until smooth and airy.
- Assemble the base
- Briefly dip each ladyfinger into the cooled hojicha syrup (do not soak), and arrange a single layer in a 7x11 inch dish.
- Layer the cream
- Spread half the mascarpone cream over the ladyfingers. Repeat with another dipped ladyfinger layer and the remaining cream.
- Chill and set
- Cover and chill at least 4 hours, preferably overnight, to allow the textures to set.
- Final dusting
- Before serving, dust generously with cocoa powder or hojicha powder using a fine mesh strainer.
Zusatztipps für die Zubereitung
You can use either store-bought or homemade ladyfingers for this recipe. Be careful to only dip the biscuits briefly into the tea syrup; over-soaking them will result in a soggy texture rather than a light, cake-like consistency.
Varianten und Anpassungen
For an alcohol-free version, simply follow the tea syrup instructions as written. To add a boozy touch, stir in 2 tablespoons of coffee liqueur or Marsala wine. If you prefer a brighter flavor profile, substitute matcha for hojicha for a grassy, vibrant variation.
Serviervorschläge
To enhance the earthy profile, try garnishing each portion with toasted sesame seeds or chopped roasted nuts. This recipe yields 6 servings, each containing approximately 380 calories.
Pin it This Hojicha Tiramisu is a beautiful marriage of Japanese tea culture and Italian pastry tradition. With its rich mascarpone and roasted tea soak, it is a vegetarian-friendly indulgence that is sure to leave a lasting impression on your guests.
Recipe FAQs
- → What does hojicha taste like?
Hojicha delivers a distinctive roasted, toasty flavor with earthy undertones and subtle caramel notes. Unlike green tea, it has low astringency and a warm, nutty character that pairs beautifully with rich dairy components.
- → Can I make this ahead of time?
Absolutely. In fact, this dessert tastes better after chilling overnight, allowing the flavors to meld and the texture to set properly. It keeps well in the refrigerator for up to three days when covered tightly.
- → What can I substitute for ladyfingers?
You can use sponge cake cut into fingers, pound cake slices, or even soft biscotti. For a gluten-free version, seek out gluten-free ladyfingers or delicate almond cake layers that won't become mushy when dipped.
- → Why must the egg yolks be cooked?
Gently cooking the egg yolks with sugar over simmering water pasteurizes them, ensuring food safety while creating a thick, pale base that stabilizes the cream. This step also dissolves the sugar completely for a silky texture.
- → How do I prevent the ladyfingers from getting soggy?
The key is a quick dip—just 1-2 seconds per side. The biscuits should absorb liquid without becoming saturated. They'll continue softening as the dessert chills, so starting with a firmer texture ensures the perfect consistency.
- → Can I use other tea varieties?
Matcha creates a vibrant green version with grassy notes, while genmaicha adds popcorn-like richness. Earl Grey or chai would introduce interesting flavor profiles, though they'd depart from the Japanese-inspired concept.