Hojicha Tiramisu

This Hojicha Tiramisu is a spin on the classic Italian dessert. It features bold, roasted hojicha-soaked ladyfinger biscuits layered with a light and creamy whipped cream cheese.

If you're a fan of Japanese tea desserts, this Hojicha Tiramisu is a must-try.

Inspired by the classic Italian dessert, this no-bake recipe layers hojicha-soaked ladyfingers with a light, egg-free cream cheese filling for an elegant dessert that's rich without being overly heavy.

While matcha tiramisu has become increasingly popular, hojicha offers something completely different.

Roasted Japanese green tea has warm, nutty, smoky, caramel-like notes that pair beautifully with cream and make an excellent alternative to traditional coffee tiramisu.

Best of all, it's an easy make-ahead dessert that's perfect for entertaining, especially during the warmer months when you don't want to turn on the oven.

Why you'll love this recipe

Naturally egg-free: with no raw eggs.

Rich roasted tea flavor: without the bitterness of matcha.

Easy to prepare ahead: for parties and holidays.

Lower in caffeine: compared to traditional coffee tiramisu.

It's unique Asian-inspired dessert that's elegant enough for special occasions.

One of the reasons this tiramisu works so well is that hojicha appears 3 different times:

• brewed into the soaking liquid
• dusted between the layers
• sifted over the top before serving

What is hojicha?

If you're new to hojicha tea, check out my Hojicha 101 beginner's guide.

Hojicha is a roasted green tea that is reddish brown in color.

It has a slight smoky flavor that is reminiscent of coffee, but contains less caffeine.

It's delicious in hojicha milk jam, and in hojicha roll cake.

Hojicha tiramisu vs. matcha tiramisu

Although both desserts are inspired by Japanese tea, hojicha tiramisu and matcha tiramisu taste surprisingly different.

Matcha has a vibrant grassy, vegetal flavour with a pleasant bitterness, whereas hojicha develops deep roasted, nutty and caramel-like notes during the roasting process.

Because of this, hojicha has a smoother flavor profile that many people find easier to enjoy, particularly if they're new to Japanese green tea.

If you love bold roasted flavors similar to coffee, chocolate or toasted nuts, hojicha tiramisu is an excellent choice.

If you prefer bright, fresh tea flavours, you'll likely enjoy my Matcha Tiramisu instead.

Ingredients you'll need

• cream cheese: or mascarpone cheese, softened at room temperature
• granulated sugar: adds sweetness
• vanilla extract: adds flavor
• heavy whipping cream: cold, at least 36% milkfat
• powdered sugar: dissolves easier in the cold whipping cream; but you can sub with granulated sugar if you don't have powdered sugar on hand
• hot boiled water: not too hot as to scorch the hojicha powder
• hojicha powder: choose a high-quality roasted hojicha tea powder for the best flavor
• Italian ladyfinger biscuits: homemade or store bought

What is tiramisu?

Tiramisu is an Italian dessert traditionally consisting of a creamy filling made with whipped eggs, sugar, mascarpone cheese, and ladyfinger biscuits soaked in coffee.

Unlike traditional tiramisu, which often contains raw eggs, this version relies on whipped cream and softened cream cheese for its light texture.

It's a great option if you're uncomfortable serving raw eggs, preparing dessert for children, or simply looking for an easier, foolproof recipe.

How to make hojicha tiramisu at home

Make the cream:

Add the softened cream cheese, or mascarpone cheese and granulated sugar to a stand mixer bowl fitted with the paddle attachment.

Beat until the cream cheese is light and fluffy. Add in the vanilla extract and continue beating until combined. Set aside.

In a separate bowl, pour in the chilled heavy whipping cream.

Whisk until bubbles start to form. Add in the powdered icing sugar and continue whisking until it reaches stiff peaks.

Take about ⅓rd of the whipped cream and fold it into the whipped cream cheese.

Repeat with the remaining whipped cream until it is all incorporated.

Prepare the hojicha tea:

Prepare hojicha tea:
Sift 2 tablespoon of hojicha powder into ½ C hot boiled water.

Stir until the powder is fully dissolved. Let the tea cool for a few minutes before proceeding.

Pour the tea into a tall mason jar (I used a 1 C jar).

Assemble:

Take a ladyfinger biscuit and dip it into the hojicha tea, ensuring all sides are coated.

Be careful not to soak the biscuit for too long or it will disintegrate.

Place the soaked ladyfinger onto the bottom of a container (I used a 6" by 4" container). Repeat until you have a completed layer on the bottom.

Divide the cream into 3 portions.

Layer one batch of cream over top of the ladyfingers. Use an offset spatula to smooth out the cream.

Dust with hojicha powder.

Repeat and layer with additional soaked ladyfingers and cream.

Dust the top layer with hojicha powder.

Cover and chill in the fridge for at least 4 hours.

Slice and serve chilled.

How to serve

Serve the hojicha tiramisu with a hot hojicha latte, iced hojicha latte, sesame candy, or an espresso con panna.

It's perfect for Mother's Day, birthdays, tea parties, dinner parties or summer entertaining.

How to store

Keep the tiramisu in the fridge until ready to serve.

Cover and place any leftovers in the fridge for up to 3 days.

You can also freeze the tiramisu -- defrost in the fridge overnight before serving.

Variations

Make the hojicha tiramisu your own -- here are some ideas:

• break the ladyfinger biscuits into smaller pieces and pile them into individual cups for a personal serving
• top the hojicha tiramisu with fresh berries for a bright and creamy dessert
• make a chocolate hojicha tiramisu by subbing in cocoa powder and/or chocolate shavings
• keep it gluten-free by using gluten-free ladyfinger biscuits
• choose mascarpone cheese for a more traditional vibe
• try a matcha green tea version

Other hojicha recipes you may like

If you enjoy hojicha tea, try these recipes: