Have you had a tea tiramisu such as hojicha?
If you haven’t, you’ve really got to try it.
I’ve got an individual version of Matcha Tiramisu in 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.
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’ve got hojicha recipes such as: 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 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).
The cream filling is traditionally made with whipped eggs and sugar, along with mascarpone, but 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 HOJICHA TIRAMISU
If you like strong, bold tea flavours, this is the tiramisu for you.
First, I use a concentrated hojicha tea to infuse the ladyfingers.
Next, comes a light and airy, egg-free cream cheese and whipped cream layer.
And lastly, I 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.
SIMPLE TO MAKE
It’s a simple and easy dessert to make: layering the hojicha-soaked ladyfinger biscuits and alternating with the cream. You don’t have to do any baking… which is great for a summertime dessert!
TRY MY OTHER HOJICHA RECIPES
Let me know if you try out this delicious spin on tiramisu. Tag me on Instagram @siftandsimmer and leave me a comment/rating below!
- 200 g cream cheese softened at room temperature
- ¼ C granulated sugar
- 1 tsp vanilla extract
- ½ C heavy whipping cream
- 1 Tbsp icing sugar
- 1 C hot boiled water
- 4 Tbsp hojicha powder + additional for dusting
- 18 ladyfingers
Make the cream filling:
- Add the softened cream cheese and 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 beat until combined. Set aside.
- In a separate bowl, pour in the heavy whipping cream. Whisk until bubbles start to form. Add in the 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 T 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).
- 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 for at least 4 hours.
- Slice and serve chilled.