# What You'll 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
# How-To:
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 the liquid is hot. Transfer to a bowl and allow to cool to room temperature.
02 - In a heatproof mixing bowl, whisk together 3 large egg yolks and 1/2 cup granulated sugar. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Whisk constantly for 5 to 7 minutes until the mixture thickens, becomes pale, and reaches 160°F (71°C) internal temperature. Remove from heat and allow to cool slightly.
03 - In a separate large mixing bowl, beat the softened 8 ounces mascarpone cheese with 1 teaspoon vanilla extract until smooth and creamy. Gently fold the cooled egg yolk mixture into the mascarpone until fully incorporated.
04 - In another clean mixing bowl, whip 1 cup cold heavy cream using an electric mixer or whisk until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture in two additions, maintaining airiness and avoiding overworking.
05 - Quickly dip each ladyfinger biscuit into the cooled hojicha syrup for 1 to 2 seconds on each side, ensuring they remain firm and do not become soggy. Arrange a single layer of dipped biscuits in the bottom of a 7 by 11 inch baking dish.
06 - Spread half of the mascarpone cream mixture evenly over the first layer of dipped ladyfingers. Repeat the dipping process with remaining ladyfingers and create a second layer. Top with the remaining mascarpone cream, smoothing the surface with a spatula.
07 - Cover the baking dish with plastic wrap and refrigerate for a minimum of 4 hours, preferably overnight, to allow the flavors to meld and the structure to set completely.
08 - Remove from refrigeration and dust the top surface generously with cocoa powder or hojicha powder using a fine mesh sifter. Portion into 6 equal servings and serve chilled.
