Hojicha Tiramisu (Printable)

Silky mascarpone cream meets toasty hojicha in this elegant layered dessert with tea-infused 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

# How to Make It:

01 - Bring 2 cups 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 before use.
02 - In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar. Place bowl over a pot of simmering water, creating a double boiler. Whisk constantly for 5 to 7 minutes until mixture thickens and turns pale. Remove from heat and let cool slightly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk. In a large bowl, beat softened mascarpone cheese with vanilla extract until smooth. Gently fold in the cooled egg yolk mixture, then fold in the whipped cream until smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup for 1 to 2 seconds, avoiding soaking. Arrange dipped ladyfingers in a single layer in a 7 by 11 inch baking dish.
05 - Spread half of the mascarpone cream evenly over the first ladyfinger layer. Dip remaining ladyfingers in hojicha syrup and arrange a second layer over the cream. Top with remaining mascarpone cream, spreading evenly.
06 - Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and structure to set.
07 - Just before serving, dust the entire surface generously with cocoa powder or hojicha powder using a fine mesh sifter for even coverage.

# Expert Suggestions:

01 -
  • The toasty hojicha flavor cuts through the richness of mascarpone in a way that feels almost sophisticated, like you've discovered a loophole in dessert physics.
  • It's deceptively simple to make—no baking required, just layering and patience, which means you can actually pull this off on a weeknight without losing your mind.
02 -
  • Mascarpone at room temperature is non-negotiable—cold mascarpone will break and become grainy no matter how gently you fold, and you'll end up with something that feels like sand instead of silk.
  • The hojicha syrup must be completely cool before you start dipping, or the warmth will make the ladyfingers soggy and cause them to fall apart mid-assembly, which is as frustrating as it sounds.
03 -
  • Make the hojicha syrup the morning before and let it sit uncovered at room temperature—this concentrates the flavor slightly and ensures it's completely cool when you need it.
  • If your cream breaks while folding, it's not ruined; just pour it into the blender for thirty seconds to smooth it back out, then start folding again more gently.
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