Dessert · Baking

Hojicha Tiramisu

Hojicha tiramisu is the Japanese-inspired twist on the classic Italian dessert that I did not know I needed until I made it. Roasted, earthy hojicha replaces the espresso in the soaking liquid, giving the whole thing a nutty warmth that feels deeply cozy. The mascarpone cream is light and pillowy and absolutely irresistible. It needs time in the fridge to set, which means it is the perfect make-ahead dessert for when you want to impress without any last-minute stress. This has become one of the most requested things I make.

Ingredients

For the Cream

For the Assembly

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.