Pin Hojicha Tiramisu is a delightful fusion dessert that marries the creamy richness of Italian tiramisu with the toasty, earthy flavors of roasted Japanese hojicha tea. This elegant treat offers a unique, smoky twist on the classic Italian dessert, making it an ideal choice for tea enthusiasts and dessert lovers alike.
Pin Replacing traditional espresso with concentrated hojicha tea syrup creates a beautifully balanced flavor profile. The golden-brown tea-soaked biscuits layers provide a wonderful contrast to the pale, velvety cream, resulting in a dessert that is as visually appealing as it is delicious.
Ingredients
- 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
- Step 1: Prepare 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.
- Step 2: Egg Yolk Mixture
- 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.
- Step 3: Whipped Cream and Mascarpone
- 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.
- Step 4: Ladyfinger Assembly
- Briefly dip each ladyfinger into the cooled hojicha syrup (do not soak), and arrange a single layer in a 7x11 inch dish.
- Step 5: Layering
- Spread half the mascarpone cream over the ladyfingers. Repeat with another dipped ladyfinger layer and the remaining cream.
- Step 6: Chilling
- Cover and chill at least 4 hours, preferably overnight, to set.
- Step 7: Serving
- Before serving, dust generously with cocoa powder or hojicha powder.
Zusatztipps für die Zubereitung
To ensure the best results, use a saucepan for the syrup and an electric mixer to achieve stiff peaks with the cold heavy cream. A fine mesh strainer is essential for removing tea leaves. Prepare your 7x11 inch baking dish in advance for a smooth assembly process.
Varianten und Anpassungen
For a boozy touch, you can add 2 tablespoons of coffee liqueur or Marsala wine to the tea syrup. For a brighter, grassier flavor profile, substitute the hojicha with matcha powder. You can use either store-bought or homemade ladyfingers as preferred.
Serviervorschläge
Serve this tiramisu chilled after letting it set for at least 4 hours or overnight. For a nutty finish and extra texture, you can garnish the top with toasted sesame seeds or chopped roasted nuts before serving.
Pin This Hojicha Tiramisu is a sophisticated dessert that perfectly showcases the versatility of Japanese tea. Whether served at a dinner party or enjoyed as a weekend treat, its delicate balance of creaminess and roasted tea notes is sure to impress.
Recipe FAQ
- → What makes hojicha tiramisu different from traditional tiramisu?
Hojicha tiramisu substitutes the usual coffee with roasted Japanese green tea, creating a dessert with nutty, caramel-like notes rather than bitter coffee flavors. The hojicha's natural sweetness pairs beautifully with mascarpone cream, offering a mellower taste profile that appeals even to those who typically avoid coffee-based desserts.
- → Can I prepare hojicha tiramisu in advance?
Absolutely—this dessert actually improves with time. The ladyfingers need at least 4 hours to soften and absorb flavors, but chilling overnight yields the best texture and taste integration. Prepare it up to 24 hours before serving, keeping it covered in the refrigerator until ready to dust with powder and present.
- → What can I use instead of ladyfingers?
While traditional savoiardi biscuits provide ideal texture, you can substitute with sponge cake slices, pound cake cut into fingers, or even soft biscuits like Pavesini. For gluten-free needs, seek out gluten-free ladyfinger alternatives or use a firm gluten-free sponge cake sliced into strips.
- → How do I store leftover hojicha tiramisu?
Keep any leftovers covered in the refrigerator for up to 3 days, though the texture becomes softer and more pudding-like over time. Avoid freezing, as the mascarpone cream can separate and the delicate texture will be compromised. The dessert is best enjoyed within the first two days when the layers maintain their distinct structure.
- → Can I make this without eggs for safety?
Yes, you can create a cooked custard base by heating the milk and cream with sugar, then tempering into beaten yolks and cooking until thickened (160°F). Alternatively, substitute with Italian meringue made from whipped egg whites and hot sugar syrup folded into the mascarpone and whipped cream mixture.
- → What variations work well with this base recipe?
Try matcha powder instead of hojicha for a vibrant green color and grassier notes. Add a splash of coffee liqueur or Marsala to the tea syrup for depth. Incorporate toasted sesame seeds between layers, or garnish with chopped roasted hazelnuts. For chocolate lovers, drizzle melted white chocolate between the layers before adding the final cream topping.