Hōjicha Tiramisu ほうじ茶ティラミス

Ingredients

• 1 tsp hōjicha powder
• ½ cup hot water
• 3 eggs
• ½ cup sugar
• 9 ounces mascarpone (or 250g)
• 24 lady fingers (savoiardi)
• hōjicha powder for dusting

Steps

1. 1

   Add 1 tsp of hōjicha powder to brew a cup of strong hojicha tea and set it aside to cool.

2. 2

   Separate egg yolks and whites.

3. 3

   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. 4

   Add the mascarpone cheese to the bowl and mix until smooth and creamy.

5. 5

   In a separate bowl, whip the egg whites until stiff peaks form.

6. 6

   Gently fold the egg whites into the mascarpone mixture until well incorporated.

7. 7

   Dip 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. 8

   Spread a layer of the mascarpone mixture over the soaked ladyfingers.

9. 9

   Repeat the process with another layer of soaked ladyfingers and mascarpone mixture, until all the ingredients are used.

10. 10

    Refrigerate to set for at least 4 hours, or overnight to allow the flavours to melt together.

11. 11

    Dust the top of the tiramisu with hojicha powder.

12. 12

    Serve chilled and enjoy this unique and delicious hojicha-infused tiramisu!