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.
2tablespoonhojicha powder + additional for dusting
15Italian ladyfinger biscuitsor as needed
Instructions
Make the cream filling:
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. Set aside.
Prepare the 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 mason 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.
Notes
This recipe was made in a 6" by 4" container. Adjust the number of ladyfinger biscuits as needed. You may need to break the ladyfinger in half to arrange it to suit your container if it is of a different size.Updated recipe as previous version used 4 tablespoon of hojicha powder (a lower quality powder) in order to get a stronger hojicha flavor.