Hojicha Tiramisu

Name: Hojicha Tiramisu
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H30M0.000S
Yield: 9 servings
Ingredients: 1/4 cup plus 2 teaspoons hojicha powder, plus more for dusting; 1/2 cup plus 2 tablespoons granulated sugar; 3 tablespoons dark rum; 16 ounces mascarpone (about 2 1/4 cups); 1 teaspoon pure vanilla extract; 1 1/2 cups heavy cream; 24 to 26 ladyfingers

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Level: Easy

Total: 8 hr 30 min (includes chilling time)
Active: 30 min

Yield: 9 servings

Hojicha brings a beautiful twist to classic tiramisu, infusing the dessert with its signature roasted aroma, gentle smokiness and nutty flavor. Unlike traditional espresso, hojicha’s low bitterness and warm, nutty notes create a softer, more nuanced soak for the ladyfingers. The tea’s caramel-like notes complement the rich, fluffy mascarpone cream spiked with a whisper of dark rum. The result is a refined, Japanese-inspired tiramisu that feels both comforting and sophisticated – light in caffeine, deeply aromatic, irresistibly smooth and just sweet enough.

Level: Easy

Total: 8 hr 30 min (includes chilling time)
Active: 30 min

Yield: 9 servings

Ingredients

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1/4 cup plus 2 teaspoons hojicha powder, plus more for dusting

1/2 cup plus 2 tablespoons granulated sugar

3 tablespoons dark rum

16 ounces mascarpone (about 2 1/4 cups)

1 teaspoon pure vanilla extract

1 1/2 cups heavy cream

24 to 26 ladyfingers

Directions

Sift 1/4 cup of the hojicha through a fine-mesh strainer into a shallow bowl. Whisk in 2 tablespoons of the sugar until combined. Whisk in the rum and 1 cup hot water (not over 175 degrees F) until the hojicha and sugar are dissolved and there are no lumps. Set aside to cool slightly (see Cook’s Note).
Whip the mascarpone, vanilla and the remaining 1/2 cup sugar and 2 teaspoons hojicha in a large bowl with an electric mixer on medium-low speed until smooth. With the mixer running, slowly stream in the heavy cream until the mascarpone has dissolved into the cream. Scrape the bottom and sides of the bowl with a rubber spatula. Gradually increase the speed to medium high and whip until thickened and medium-stiff peaks form, 1 to 3 minutes.
To assemble: Working one at a time, dip half of the ladyfingers into the hojicha mixture until soaked but not soggy, about 3 seconds per side. Arrange them in one layer over the bottom of an 8-inch square baking dish, breaking up any ladyfingers as needed to fill in gaps. Spread half of the mascarpone cream (about 2 3/4 cups) evenly over the soaked ladyfingers. Repeat the process with another layer of ladyfingers soaked in the remaining hojicha mixture. Spread the remaining mascarpone cream over the ladyfingers.
Cover with plastic wrap touching the surface of the tiramisu. Refrigerate for at least 8 hours and up to overnight. Remove the plastic wrap and dust a thin layer of hojicha powder over the top using a fine-mesh strainer. Cut into 9 squares and serve.