Hojichamisu is a twist on the classic tiramisu, where coffee is replaced with roasted Japanese hojicha tea. Its nutty, lightly caramelized profile pairs beautifully with a cream based on mascarpone and heavy cream, adding depth to the dessert without the bitterness typical of coffee.
Thanks to the use of hojicha powder, the dessert gains a pronounced tea flavor and gentle sweetness, while remaining light and well balanced. It’s an ideal option for those looking for an alternative to traditional coffee-based desserts.
Ingredients:
- 3 egg yolks
- 50 g superfine sugar
- 250 g mascarpone
- 250 g heavy cream (36%)
- 8 g Hojicha Powder
- 100 ml lukewarm water
- 20 ml maple syrup
- 10 ladyfinger biscuits
- Extra hojicha powder for decoration
Preparation:
- Place a heatproof bowl over a pot of gently simmering water. Whisk the egg yolks with the sugar until the mixture becomes pale, thick, and fluffy, and the sugar has fully dissolved.
- Add the mascarpone to the mixture and mix until smooth.
- In a separate bowl, whip the cream to stiff peaks, then gently fold it into the mascarpone and egg mixture. Refrigerate the finished cream for 10 minutes before assembling the dessert.
