Hojicha Tiramisu
Tiramisu, the Japanese way. Instead of espresso, the ladyfingers take a bath in strong-brewed hojicha: roasted, toasty, and naturally low in caffeine, so this one is made for after dinner. Inspired by @akira_sugiura.
For the hojicha soak
- 3 tbsp Tori Tea Organic Light Roast Hojicha
- 1 1/2 cups hot water
- 1 tbsp sugar
For the cream
- 16 oz mascarpone, room temperature
- 1 cup heavy cream
- 1/3 cup sugar
- 1 tsp vanilla
To assemble
- About 24 ladyfinger cookies (savoiardi)
- Hojicha powder for dusting (finely ground hojicha leaves), or cocoa
Method
- Steep the hojicha in the hot water for 5 minutes, strain, stir in the sugar, and let it cool completely.
- Whip the heavy cream with the sugar and vanilla to soft peaks, then fold gently into the mascarpone until smooth.
- Dip each ladyfinger briefly in the hojicha soak (a quick dip, they drink fast) and line your dish.
- Spread over half the cream. Repeat with a second layer of dipped ladyfingers and the rest of the cream.
- Chill at least 4 hours, overnight is better. Dust generously with hojicha powder just before serving.
Made with Tori Tea Organic Light Roast Hojicha. It is always a tea party with TORI.