# Components:
→ 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
# Method:
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 hot. Allow to cool to room temperature.
02 - In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar. Place the bowl over a pot of simmering water, creating a double boiler setup. Whisk constantly for 5 to 7 minutes until the mixture thickens and becomes pale. Remove from heat and let cool slightly.
03 - In a separate chilled bowl, whip heavy cream to stiff peaks using an electric mixer or whisk. In another large bowl, beat mascarpone cheese and vanilla extract until smooth. Gently fold the cooled egg yolk mixture into the mascarpone, then carefully fold in the whipped cream until the mixture is smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup for approximately 1 second per side, avoiding saturation. Arrange the dipped ladyfingers in a single layer in a 7 by 11 inch baking dish.
05 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers. Repeat by dipping additional ladyfingers in hojicha syrup and creating a second layer. Top with the remaining mascarpone cream, spreading smoothly.
06 - Cover the baking dish with plastic wrap or a lid and refrigerate for a minimum of 4 hours, preferably overnight, to allow the flavors to meld and the texture to set properly.
07 - Remove from refrigeration and dust the top generously with cocoa powder or hojicha powder using a fine mesh strainer. Serve chilled in individual portions.
