Name: Hojicha Tiramisu (Japanese - Dessert )
Cuisine: Japanese
Ingredients: Hojicha Tea - 3 tbsp (3 tbsp); Water - 2 cups (2 cups); Sugar - 1/2 cup (1/2 cup); Egg yolks - 4 (4); Sugar - 1/2 cup (1/2 cup); Mascarpone - 2 cups (2 cups); Heavy cream - 1 cup (1 cup); Ladyfingers - 24 (24)

Hojicha Tiramisu

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Hojicha Tiramisu (Japanese - Dessert) Recipe

A Japanese twist on the classic Italian dessert, Hojicha Tiramisu features layers of ladyfingers soaked in hojicha (roasted green tea) syrup, layered with mascarpone cream. It offers a unique combination of earthy hojicha flavor with the creamy richness of tiramisu.

Ingredients:

Hojicha Tea - - (3 tbsp)
Water - - (2 cups)
Sugar - - (1/2 cup)
Egg yolks - - (4)
Sugar - - (1/2 cup)
Mascarpone - - (2 cups)
Heavy cream - - (1 cup)
Ladyfingers - - (24)

Instructions

Brew hojicha tea using 3 tbsp of hojicha and 2 cups of water. Add 1/2 cup of sugar and stir until dissolved. Let the mixture cool to room temperature.
Cover the dish with cling wrap and refrigerate for at least 6 hours or overnight.
Before serving, dust the top with cocoa powder or matcha powder if desired. Cut into portions and enjoy.
In a mixing bowl, beat 4 egg yolks and 1/2 cup of sugar until pale and creamy.
Add 2 cups of mascarpone cheese and mix until smooth.
In a separate bowl, whip 1 cup of heavy cream until it forms stiff peaks.
Fold the whipped cream into the mascarpone mixture.
Dip each ladyfinger into the hojicha syrup and layer them in the bottom of a 9-inch square dish.
Spread half of the mascarpone mixture over the ladyfingers.
Dip the remaining ladyfingers in the hojicha syrup and layer them over the mascarpone mixture.
Spread the remaining mascarpone mixture over the ladyfingers.

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