Hojicha Tiramisu - Circuit Cuisine

# What You'll Need:

→ Hojicha Tea Syrup

01 - Water, 2 cups

02 - Hojicha loose leaf tea or tea bags, 3 tablespoons or 4 bags

03 - Granulated sugar, 2 tablespoons

→ Mascarpone Cream

04 - Large egg yolks, 3

05 - Granulated sugar, 1/2 cup

06 - Heavy cream, cold, 1 cup

07 - Mascarpone cheese, softened, 8 ounces

08 - Vanilla extract, 1 teaspoon

→ Assembly

09 - Ladyfinger biscuits (savoiardi), 24 to 30

10 - Cocoa powder or hojicha powder for dusting

# Directions:

01 - Bring 2 cups water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain tea solids and stir in 2 tablespoons sugar while the liquid is still hot. Allow to cool to room temperature.

02 - In a heatproof bowl, whisk 3 egg yolks with 1/2 cup sugar together. Set the bowl over a pot of simmering water to create a double boiler setup. Whisk constantly for 5 to 7 minutes until the mixture becomes thickened and pale in color. Remove from heat and let cool slightly.

03 - In a separate bowl, whip 1 cup cold heavy cream to stiff peaks using an electric mixer or whisk. In a large mixing bowl, beat 8 ounces softened mascarpone with 1 teaspoon vanilla extract until smooth. Gently fold in the cooled egg yolk mixture, then fold in the whipped cream until the mixture is smooth and airy.

04 - Briefly dip each ladyfinger into the cooled hojicha syrup, avoiding soaking, and arrange a single layer in a 7 by 11 inch baking dish.

05 - Spread half of the mascarpone cream over the dipped ladyfinger layer. Repeat with another layer of briefly dipped ladyfingers and top with the remaining mascarpone cream.

06 - Cover the baking dish and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set properly.

07 - Before serving, dust the top generously with cocoa powder or hojicha powder.

# Expert Advice:

01 -

It tastes like you traveled somewhere exotic, but you're standing in your own kitchen in sweatpants.
The hojicha adds this subtle toasted depth that makes people pause mid-bite and ask what that mysterious flavor is.
No baking required—just whipping, folding, and patience, which honestly feels like a small miracle in dessert-making.

02 -

The double boiler step isn't just for safety—it transforms your egg yolks into something lush and velvety that you simply cannot achieve by whisking alone.
Over-dipping the ladyfingers is the most common mistake; they continue absorbing moisture as the dessert sits, so a quick dip is truly all you need.
Chill time is not optional—rushing this straight to the table means a soupy middle and disappointing texture, so patience is your secret ingredient here.

03 -