Hōjicha Tiramisu ほうじ茶ティラミス

Discover a delicious fusion of Italian and Japanese flavors with this hojicha tea infused tiramisu recipe. It's a unique and alcohol-free twist on the classic dessert and is perfect for Japanese food fans!

📝 Ingredients

• 1 tsp hōjicha powder
• 1/2 cup hot water
• 3 eggs
• 1/2 cup sugar
• 9 ounces mascarpone (or 250g)
• 24 lady fingers (savoiardi)
• hōjicha powder for dusting

👨‍🍳 Instructions

1. 1brew hojicha: Add 1 tsp of hōjicha powder to brew a cup of strong hojicha tea and set it aside to cool.
2. 2separate eggs: Separate egg yolks and whites.
3. 3whisk: In a medium-sized bowl, whisk together the egg yolks and sugar until well combined and creamy for about 15 minutes. You can also do this with a hand mixer or stand mixer using the whisk attachment on medium speed.
4. 4add mascarpone: Add the mascarpone cheese to the bowl and mix until smooth and creamy.
5. 5whip egg whites: In a separate bowl, whip the egg whites until stiff peaks form.
6. 6Gently fold the egg whites into the mascarpone mixture until well incorporated.
7. 7Dip each ladyfinger biscuit into the cooled hojicha tea quickly for a couple seconds only otherwise the biscuit will break if you soak for too long. Place the soaked ladyfingers in a single layer in a baking dish or serving dish.
8. 8Spread a layer of the mascarpone mixture over the soaked ladyfingers.
9. 9Repeat the process with another layer of soaked ladyfingers and mascarpone mixture, until all the ingredients are used.
10. 10Refrigerate to set for at least 4 hours, or overnight to allow the flavours to melt together.
11. 11Dust the top of the tiramisu with hojicha powder.
12. 12Serve chilled and enjoy this unique and delicious hojicha-infused tiramisu!