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Hojicha Tiramisu

A tea-infused spin on classic tiramisu, rich and creamy layers with hojicha-infused ladyfingers.
Course Dessert
Cuisine Asian, Italian
Prep Time 15 minutes
Chilling Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 257kcal
Author Michelle | Sift & Simmer

Ingredients

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

Instructions

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 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 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