Hojicha Tiramisu

This Hojicha Tiramisu is a spin on the Italian classic dessert. It features bold, roasted green tea-soaked lady fingers layered with whipped cream cheese and hojicha powder.

Have you had a tea tiramisu? 

If you haven't, you've really got to try it. 

I've got a version of Matcha Tiramisu in individual cups, but this Hojicha Tiramisu is a new favourite. 

For those times you can't decide between tea or coffee, hojicha is an excellent choice.

If you like strong, bold tea flavours, this is the tiramisu for you.

Why you'll love this recipe

It's a simple and easy dessert to make.

All you have to do is layer the hojicha-soaked ladyfinger biscuits and alternate with the cream.

You don't have to do any baking... which is great for a summertime dessert!

What is hojicha?

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

It has a slight smoky flavour that is reminiscent of coffee, but without the caffeine.

I love the tea and use it in my Hojicha Milk Jam, and Hojicha Matcha Affogato.

What is tiramisu?

Tiramisu is an Italian dessert traditionally consisting of mascarpone cheese, whipped cream, and coffee.

It is rich, creamy, and flavourful.

Here, I've swapped the coffee out for hojicha. In addition, I've used cream cheese.

There are 2 main components to Hojicha Tiramisu:

• hojicha-soaked ladyfinger biscuits
• cream cheese/whipped cream

Ladyfinger biscuits 

Ladyfinger biscuits are dry confections that are part-cookie and part-cake.

You can use store-bought ladyfingers, or if you're up to the challenge you can definitely make your own.

For simplicity and ease, I used store-bought ladyfingers in this recipe.

The ladyfingers are soaked in hojicha tea, similar to how the biscuits are soaked in coffee (in a traditional tiramisu). 

Cream filling

The cream filling is traditionally made with whipped eggs and sugar, along with mascarpone.

However, I don't like the thought of consuming raw eggs, so I've made this version egg-free. 

This cream filling is made with softened cream cheese, and is lightened up with whipped cream.

Therefore, the overall dessert isn't too heavy.

How to make it

First, use a concentrated hojicha tea to infuse the ladyfingers.

Next, make a light and airy, egg-free cream cheese and whipped cream layer.

And lastly, finish it off with a generous dusting of hojicha powder in between the layers. 

Chill the tiramisu for a few hours in the fridge, and then slice and serve.

How to store

Store the Hojicha Tiramisu in a container in the fridge until ready to serve.

Keep any leftovers in the fridge for up to 3 days.

Other hojicha recipes you may like

If you love hojicha tea, try these recipes:

Hojicha Cake Roll

No-Churn Hojicha Ice Cream

Matcha Hojicha Coconut Ice Cream Bars

Hojicha Espresso Cookies

Matcha Hojicha Swirl Bread

Let me know if you try out this bold and delicious spin on tiramisu. Tag me on Instagram @siftandsimmer and leave me a comment/rating below!

Print Recipe

5 from 8 votes

Hojicha Tiramisu

A tea-infused spin on classic tiramisu, rich and creamy layers with hojicha-infused ladyfingers.

Prep Time15 mins

Chilling Time4 hrs

Total Time4 hrs 15 mins

Course: Dessert

Cuisine: Asian, Italian

Servings: 8

Calories: 257kcal

Author: Michelle

For accuracy and precision in baking recipes, use weight (metric) measurements when available.

Ingredients

• 200 g cream cheese softened at room temperature
• ¼ C granulated sugar
• 1 teaspoon vanilla extract
• ½ C heavy whipping cream
• 1 tablespoon powdered icing sugar
• 1 C hot boiled water
• 4 tablespoon hojicha powder + additional for dusting
• 18 ladyfingers

Cook ModePrevent your screen from going dark

Instructions

Make the cream filling:

• Add the softened cream 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 heavy whipping cream.
• Whisk until bubbles start to form. Add in the powdered icing sugar and continue whisking until 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.

Make the hojicha tea:

• Sift 4 tablespoon of hojicha powder into 1 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 portion 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.

Notes

You may need to break the ladyfinger in half to arrange it to suit your container if it is of a different size.

Nutrition

Calories: 257kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 122mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 692IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!