Creamy mascarpone layers infused with roasted Japanese hojicha tea, creating a delightful fusion dessert with toasty, earthy flavors.
# What you need:
→ Hojicha Tea Syrup
01 - 2 cups water
02 - 3 tablespoons hojicha loose leaf tea or 4 hojicha tea bags
03 - 2 tablespoons granulated sugar
→ Mascarpone Cream
04 - 3 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1 cup heavy cream, cold
07 - 8 ounces mascarpone cheese, softened
08 - 1 teaspoon vanilla extract
→ Assembly
09 - 24 to 30 ladyfinger biscuits (savoiardi)
10 - Cocoa powder or hojicha powder for dusting
# How to make it:
01 - Bring 2 cups of water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain through a fine mesh strainer and stir in 2 tablespoons sugar while hot. Allow to cool to room temperature.
02 - In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar. Place the bowl over a pot of simmering water (double boiler setup) and whisk constantly for 5 to 7 minutes until thickened, pale, and ribbon-like. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk. In another large bowl, beat softened mascarpone cheese with vanilla extract until smooth. Gently fold the cooled egg yolk mixture into the mascarpone, then fold in the whipped cream until smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup for 1 to 2 seconds, being careful not to oversoak. Arrange a single layer of dipped ladyfingers in a 7 by 11 inch baking dish.
05 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers using an offset spatula or the back of a spoon.
06 - Dip remaining ladyfingers into the hojicha syrup and arrange as a second layer over the cream. Top with the remaining mascarpone cream and spread evenly.
07 - Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the dessert is fully set and flavors have melded.
08 - Remove from refrigerator and dust generously with cocoa powder or hojicha powder using a fine mesh strainer. Serve chilled.
