Hojicha & Cocoa Tiramisu
Classic tiramisu with a twist, with toasty hojicha tea as the star. A little cocoa complements the tea to balance the flavors perfectly.
Ingredients
Hojicha & Cocoa Mascarpone
- 3 egg yolks
- 1/4 cup sugar
- 16 ounces mascarpone
- 1 cup heavy cream
- 2 teaspoons vanilla
- 1 teaspoon dark whiskey or rum
- 1/2 teaspoon hojicha powder, sifted
- 2 tablespoons cocoa powder, sifted
Hojicha Dip
- 1 cup warm water
- 1 teaspoon hojicha powder
- About 24 ladyfingers
Hojicha Cocoa Topping
- 2 teaspoons hojicha powder
- 2 teaspoons cocoa powder
- Chocolate shavings and cacao nibs, to garnish
Instructions
For the hojicha & cocoa mascarpone:
- Beat mascarpone in the bowl of a stand mixer until soft and creamy.
- In a medium metal bowl, whisk together egg yolks and sugar. Place bowl over a pot of simmering water and cook until just warm to the touch, whisking frequently.
- Add yolk mixture to mascarpone and beat on low until blended. Scrape mascarpone mixture into a separate clean bowl and set aside.
- Clean stand mixer bowl and whip heavy cream until soft peaks form. Add vanilla, whiskey, and sifted hojicha and cocoa powder. Continue whisking until cream reaches medium-stiff peaks.
- Gently fold cream into mascarpone mixture in 3 additions, until all ingredients are just blended. Set aside.
For the cookies:
- Add hojicha powder to a small bowl.
- Heat water to just under boiling. Pour warm water onto hojicha powder and whisk well, until no clumps remain. Allow hojicha tea to cool to room temperature before dipping cookies into it.
- Dip one ladyfinger at a time into the hojicha tea, turning to coat all sides. Work quickly – if you let cookies sit too long in the tea, they'll completely fall apart. Place dipped cookie into the bottom of a 8×8 inch square pan.
- Continue dipping ladyfingers one at a time until the bottom of the pan is covered. You may have to break some cookies in half to get everything to fit properly.
To assemble:
- Spread about half of mascarpone mixture over cookies in a thick layer and smooth it using a silicone spatula or the back of a spoon.
- Add another layer of dipped ladyfingers and finish with a layer of the remaining mascarpone mix.
- Cover with plastic wrap and chill in the refrigerator for at least 3 hours, or overnight.
To finish:
- Add hojicha powder and cocoa powder to a fine mesh sifter. Sift over the tiramisu generously until entire surface area is covered.
- If desired, sprinkle chopped chocolate, chocolate curls, and/or cacao nibs around the edges of the tiramisu. Serve cold.
Did you try this recipe?
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