Hojicha Tiramisu

Ingredients

1 cup strong hojicha tea

1 tbsp sugar

24 ladyfinger cookies

3 large eggs, separated

1/3 cup granulated sugar

1 cup mascarpone cheese

1/2 cup heavy cream

hojicha powder for dusting

Methods

Begin by brewing a strong cup of hojicha tea. Add the sugar to enhance the sweetness and let it cool.

Dip each ladyfinger cookie into the hojicha tea syrup, ensuring they are soaked but not overly saturated. Arrange the dipped ladyfingers in a single layer in a rectangular dish.

In a mixing bowl, whisk the egg yolks and granulated sugar until pale and creamy. Add the mascarpone cheese and whisk until well combined.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture.

In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture.

Pour half of the mascarpone mixture over the ladyfingers in the dish, spreading it evenly.

Repeat the process with another layer of dipped ladyfingers and top it off with the remaining mascarpone mixture.

Dust the top generously with cocoa powder.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to melt together and for the tiramisu to set.

Before serving, dust the tiramisu with an additional sprinkle of cocoa powder for an elegant finishing touch.