# What You Need:
→ 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 of water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain 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 using a double boiler method and whisk constantly for 5 to 7 minutes until the mixture thickens and becomes pale in color. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whip heavy cream to stiff peaks using an electric mixer or whisk. In another large mixing bowl, beat mascarpone cheese and vanilla extract until smooth. Gently fold in the cooled egg yolk mixture, then fold in the whipped cream until the mixture is smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup without soaking, and arrange a single layer in a 7 by 11 inch baking dish or similar sized vessel.
05 - Spread half of the mascarpone cream evenly over the ladyfinger layer using an offset spatula or back of a spoon.
06 - Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone cream spread evenly across the top.
07 - Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the structure to set completely.
08 - Before serving, dust the top generously with cocoa powder or hojicha powder using a fine mesh sifter for even coverage.
