Save to Pinterest 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 vegetarian-friendly treat offers a delightful depth of flavor, replacing the traditional espresso with smoky tea notes for a unique culinary experience that takes about 25 minutes of active preparation.
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This recipe yields 6 servings and is categorized as medium difficulty due to the double-boiler method used for the egg yolks. By steeping loose leaf tea or tea bags into a concentrated syrup, you infuse the ladyfingers with a rich, smoky aroma that perfectly balances the sweetness of the sugar and vanilla.
Ingredients
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- 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.
- Fold the mixture
- 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 layers
- Briefly dip each ladyfinger into the cooled hojicha syrup (do not soak), and arrange a single layer in a 7x11 inch (or similar) dish. 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 set.
- Dust and serve
- Before serving, dust generously with cocoa powder or hojicha powder.
Zusatztipps für die Zubereitung
To ensure success, use a saucepan for the syrup and have your mixing bowls and electric mixer ready for the cream. A sifter or fine mesh strainer is essential for straining the tea and achieving an even dusting of powder. Note that this dish contains eggs, dairy, and gluten; check ladyfinger labels for potential soy or nut allergens.
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Varianten und Anpassungen
For an alcohol-free version, simply omit any liqueur. If you prefer a boozy touch, add 2 tablespoons of coffee liqueur or Marsala wine to the tea syrup. You can also substitute the hojicha with matcha if you desire a brighter, grassier flavor profile.
Serviervorschläge
For extra nuttiness and texture, garnish the final dessert with toasted sesame seeds or chopped roasted nuts. This dish is best served chilled in a 7x11 inch dish or individual ramekins for a more formal presentation.
Save to Pinterest Each serving of this Hojicha Tiramisu contains approximately 380 calories and 23 grams of fat. It is a decadent end to any Japanese-inspired meal, offering a sophisticated balance of sweetness and roasted tea notes that will leave your guests impressed.
Recipe FAQs
- → What does hojicha taste like compared to regular green tea?
Hojicha offers distinctively roasted, toasty, and nutty notes with lower caffeine content than unroasted green teas. The roasting process creates caramel-like undertones that pair beautifully with rich mascarpone cream.
- → Can I prepare this dessert ahead of time?
Absolutely. This tiramisu actually improves after resting 8-24 hours in the refrigerator, allowing flavors to meld and ladyfingers to soften to the perfect texture. It's ideal for making the day before serving.
- → What's the purpose of cooking the egg yolk mixture?
Gentle heating pasteurizes the eggs while creating a thickened, stable base that helps the mascarpone cream hold its structure. This technique ensures food safety without compromising the silky texture.
- → Can I substitute the ladyfingers?
While traditional savoiardi work best, you can use sponge cake cut into strips, gluten-free ladyfingers for dietary needs, or even biscotti for a crunchier variation. Adjust dipping time accordingly.
- → How long will this keep in the refrigerator?
Properly covered and stored, hojicha tiramisu keeps well for 3-4 days. The flavors continue developing over time, though the texture may become softer as the ladyfingers absorb more moisture.
- → Can I freeze this dessert?
Freezing isn't recommended as the texture of the mascarpone cream and ladyfingers changes upon thawing, becoming grainy or watery. Best enjoyed fresh from the refrigerator within the first few days.
