Hojicha Tiramisu
A luxurious adult dessert combining the roasted aroma of hojicha with creamy tiramisu. The rich fragrance of hojicha adds an elegant Japanese touch to this classic Italian treat.
Ingredients
- 100gMascarpone(for filling)
- 100gCream cheese(for filling)
- 40gSugar(for filling)
- 20gWhite chocolate(melted, for filling)
- 200gWhipping cream(for filling)
- 2gHojicha powder(for filling)
- 100gHot water(for syrup)
- 10gGranulated sugar(for syrup)
- 10gHojicha powder(for syrup, plus extra for dusting)
- about 10Biscuits(ladyfingers or similar)
Instructions
- 1
Make the hojicha syrup: Combine hojicha powder and granulated sugar in a bowl, mix lightly. Add hot water and stir until fully dissolved. Set aside to cool.
- 2
Make the filling: Place cream cheese and mascarpone in a bowl and mix until smooth. If the cream cheese is too firm, let it come to room temperature first.
- 3
Once smooth, add sugar and mix. Add melted white chocolate and mix thoroughly. This gives the filling its sweetness and richness.
- 4
In a separate bowl, add whipping cream and 2g hojicha powder. Whip to stiff peaks (8-9 minutes of whipping).
- 5
Fold 1/3 of the whipped cream into the filling, then gently fold in the remaining cream. This creates a light, fluffy texture.
- 6
Dip biscuits in the hojicha syrup, coating both sides well. Arrange the soaked biscuits in the bottom of a 1L container. Spread half of the filling on top and smooth the surface.
- 7
Add another layer of syrup-soaked biscuits, then top with the remaining filling. Dust generously with hojicha powder, cover with plastic wrap, and refrigerate for at least 1 hour.
Tips
- ✓Bring cream cheese to room temperature for easier mixing.
- ✓The white chocolate adds richness and helps balance the roasted flavor of hojicha.
- ✓For best results, chill overnight to allow flavors to meld.
- ✓Dust with extra hojicha powder just before serving for the freshest aroma.
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