Dessert · Baking

Hojicha Tiramisu

I made this for a dinner party as an alternative to the traditional coffee tiramisu for people who do not drink caffeine late in the day. Hojicha has a fraction of the caffeine of coffee and its roasted, earthy quality translates beautifully into the mascarpone layers. The result is softer and more floral than a coffee tiramisu but just as satisfying. Everyone asked for the recipe and I have been making it for gatherings ever since.

Ingredients

For the Cream

• 4 large egg yolks
• 1/2 cup (100g) granulated sugar, divided
• 3/4 cup heavy cream
• 1 cup (227g) mascarpone
• 1–2 tsp hojicha powder

For the Assembly

• 1 3/4 cups strong brewed hojicha tea, cooled
• 2 tbsp rum
• Hojicha powder, for dusting
• About 24 ladyfingers

Method

1. 1 In a large bowl, whip the egg yolks with 1/4 cup sugar until very pale, thick, and about tripled in volume.
2. 2 In a separate bowl, whip the heavy cream with the remaining 1/4 cup sugar until soft peaks form. Add the mascarpone and hojicha powder, then continue whipping until smooth and spreadable.
3. 3 Gently fold the hojicha mascarpone mixture into the whipped egg yolks until fully combined.
4. 4 Brew the hojicha tea strong and allow it to cool completely. Stir in the rum and pour into a shallow bowl.
5. 5 Quickly dip each ladyfinger into the hojicha tea, turning once to lightly coat, and arrange in a single layer in a baking dish.
6. 6 Spread half of the hojicha cream evenly over the soaked ladyfingers.
7. 7 Repeat with a second layer of hojicha-dipped ladyfingers, then spread the remaining cream on top.
8. 8 Cover and refrigerate for at least 4–6 hours, preferably overnight.
9. 9 Dust the top with hojicha powder just before serving.

Tips & Notes

Use strong brewed hojicha as your soaking liquid. Dip the ladyfingers quickly not too long or they will become soggy and fall apart. This tiramisu needs at least 4 hours in the fridge to set properly, but overnight is even better. Dust with hojicha powder just before serving.