Servings: 8
Hōjicha Tiramisu ほうじ茶ティラミス
Discover a delicious fusion of Italian and Japanese flavors with this hojicha tea infused tiramisu recipe. It's a unique and alcohol-free twist on the classic dessert and is perfect for Japanese food fans!
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!
Notes
* my container size is 8.6 inch(22cm) x 6 inch(15cm) x 2.5 inch(6cm).
Nutrition
Calories: 336kcal, Carbohydrates: 33g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 166mg, Sodium: 90mg, Potassium: 60mg, Fiber: 0.3g, Sugar: 13g, Vitamin A: 719IU, Calcium: 70mg, Iron: 1mg