Put a Japanese spin on classic tiramisu by using hojicha! This Japanese roasted green tea has a rich and nutty flavour that pairs perfectly with the creamy and sweet layers of the tiramisu. It adds a depth of flavor and a hint of smokiness that takes this classic Italian dessert to a whole new level.
For this hojicha tiramisu I soak the lady fingers in hojicha tea instead of the traditional coffee to infuse the dessert with the delicious hojicha flavor. The combination of the creamy mascarpone filling and the nutty hojicha flavor is simply irresistible. This recipe also does not require any alcohol so everyone can enjoy it!
Table of contents
Tiramisu and Hojicha
Tiramisu is a popular Italian dessert that originated in northern Italy. The name ‘tiramisu’ translates to ‘pick me up’ in Italian, which is fitting as this dessert is known for its rich and indulgent flavors.
It’s typically made by soaking ladyfinger sponge cakes in coffee then stacking it to create layers of coffee-soaked ladyfingers and mascarpone cream cheese with a sprinkle of chocolate cocoa powder on top. It’s very delicious and it’s also versatile so we can switch out the coffee and use hojicha tea instead to change the flavor. I love this Japanese twist on it because it suits my taste palate much more and has a more roasted nuttiness to it that makes it unique and with more of a mellow bitter-sweetness.
Tiramisu also often features some kind of alcohol like coffee liqueur, brandy, marsala wine, or dark rum. However, I made this tiramisu alcohol-free to let the hojicha flavor shine and because these alcohols didn’t seem to complement the flavor well. It also means everyone can enjoy this delicious dessert!
Ingredients Needed for Hojicha Tiramisu
To make hojicha-infused tiramisu, you will need the following ingredients:
- half a cup of strong brewed hojicha tea : I used 1 tsp of hojicha powder to dissolve in 1/2 cup of hot water to make strong brewed hojicha tea.
- 24 lady fingers : I used savoiardi (sponge finger) biscuits, which came in a 400g (approx. 14 oz) packet. I layered 3 layers x 8 per layer.
- 3 eggs : This recipe, like most tiramisu, is made using raw eggs so be mindful of that and try to use fresh eggs.
- 1/2 cup of granulated sugar
- 9 ounces (or 250g) of mascarpone cheese : Some recipes use heavy cream or whip cream but I followed the recipe that more traditional use of egg whites and only mascarpone cheese.
- Hojicha powder (instead of unsweetened Cocoa powder) for dusting : These ingredients can be easily found in most grocery stores. The hojicha tea can be found online or in Japanese grocery stores.
How to Make Tiramisu with Hojicha
- Brew a cup of strong hojicha tea and set it aside to cool.
- In a medium-sized bowl, whisk together the egg yolks and sugar until well combined and creamy for about 15 minutes. You can also do this with a hand mixer or stand mixer using the whisk attachment on medium speed.
- Add the mascarpone cheese to the bowl and mix until smooth and creamy.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture until well incorporated.
- Dip each ladyfinger biscuit into the cooled hojicha tea quickly for a couple seconds only otherwise the biscuit will break if you soak for too long. Place the soaked ladyfingers in a single layer in a baking dish or serving dish.
- Spread a layer of the mascarpone mixture over the soaked ladyfingers.
- Repeat the process with another layer of soaked ladyfingers and mascarpone mixture, until all the ingredients are used.
- Refrigerate to set for at least 4 hours, or overnight to allow the flavours to melt together.
- Dust the top of the tiramisu with hojicha powder.
- Serve chilled and enjoy this unique and delicious hojicha-infused tiramisu!
Tips for making hojicha tiramisu
Here are a few tips to keep in mind when making hojicha tiramisu :
- Use high-quality ingredients for the best flavor. This includes using fresh eggs, high-quality mascarpone cheese, and a good quality hojicha tea.
- Brew a strong cup of hojicha tea to ensure that the flavor comes through in the tiramisu. You can adjust the strength of the tea according to your preference.
- Be careful not to over-soak the ladyfinger cookies in the hojicha tea, as they may become too soft and lose their texture.
- Allow enough time for the tiramisu to chill in the refrigerator. This will allow the flavors to develop and the dessert to set properly.
- Feel free to experiment with different garnishes and toppings to personalize your hojicha tiramisu.
Tips for Serving and Enjoying Hojicha Tiramisu
Here are some tips to enhance the flavors of hojicha tiramisu and how to serve it:
- Serve the tiramisu chilled for the best texture and taste.
- Allow the tiramisu to sit at room temperature for a few minutes before serving to soften the ladyfinger cookies.
- Garnish with fresh berries for visual appeal and also because the flavor goes well with hojicha.
- Pair with a cup of hot hojicha tea or a shot of espresso to complement the flavours.
How Long Does it last and how to Store?
Hojicha tiramisu can be stored in the refrigerator for up to 3-4 days. To store the tiramisu, cover the dish tightly with plastic wrap or transfer individual portions to airtight containers. When ready to serve, allow the tiramisu to come to room temperature for a few minutes before eating. This will allow the flavors to fully develop and the dessert to soften slightly. Remember that tiramisu is a dessert that is best enjoyed fresh. So while it can be stored for a few days, the texture may change slightly over time. That’s why it’s recommended to consume the tiramisu within the first few days for the best taste and texture.
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Hōjicha Tiramisu ほうじ茶ティラミス
Ingredients
- 1 tsp hōjicha powder
- ½ cup hot water
- 3 eggs
- ½ cup sugar
- 9 ounces mascarpone or 250g
- 24 lady fingers (savoiardi)
- hōjicha powder for dusting
Instructions
- Add 1 tsp of hōjicha powder to brew a cup of strong hojicha tea and set it aside to cool.
- Separate egg yolks and whites.
- In a medium-sized bowl, whisk together the egg yolks and sugar until well combined and creamy for about 15 minutes. You can also do this with a hand mixer or stand mixer using the whisk attachment on medium speed.
- Add the mascarpone cheese to the bowl and mix until smooth and creamy.
- In a separate bowl, whip the egg whites until stiff peaks form.
- Gently fold the egg whites into the mascarpone mixture until well incorporated.
- Dip each ladyfinger biscuit into the cooled hojicha tea quickly for a couple seconds only otherwise the biscuit will break if you soak for too long. Place the soaked ladyfingers in a single layer in a baking dish or serving dish.
- Spread a layer of the mascarpone mixture over the soaked ladyfingers.
- Repeat the process with another layer of soaked ladyfingers and mascarpone mixture, until all the ingredients are used.
- Refrigerate to set for at least 4 hours, or overnight to allow the flavours to melt together.
- Dust the top of the tiramisu with hojicha powder.
- Serve chilled and enjoy this unique and delicious hojicha-infused tiramisu!
I loved this! The hojicha flavour was so delicious
Thank you so much Lillie 😀
My husband loved this recipe. The hardest part of the recipe was waiting for it to chill!
Thank you Lindsay <3