Recipe Tiramisu with hojicha

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Portion

Preparation time

4 hours

Looking for a change from classic tiramisu? Try this version with hojicha, a delicately roasted Japanese green tea. Its sweet, toasty flavor is a perfect match for the smooth mascarpone cream and soft cookies. No need to bake, just a little patience to let it rest... and reveal all its finesse. A simple, surprising and elegant recipe to share without moderation.

Author:

iRASSHAi

Ingredients

For the cream

3 eggs (whites and yolks separated)
80 g powdered sugar
250 g mascarpone
1 teaspoon hojicha powder (or 2 sachets of hojicha in bulk or in sachets)
200 ml hot water (approx. 90°C)
1 pinch salt

For assembly

20 to 24 boudoirs
200 ml cooled hojicha tea (from infusion)
Hojicha powder or unsweetened cocoa for finishing

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Instructions

Making hojicha tea

Heat 200 ml water to around 90°C (not boiling). Infuse 1 tsp hojicha powder or 2 hojicha sachets for 5 minutes.
Strain if necessary and allow to cool completely.

Preparing the tiramisu

Separate the egg whites from the yolks. In a large bowl, whisk the yolks with the sugar until the mixture whitens and becomes frothy.
Then add the mascarpone to the mixture and whisk until the texture is smooth.
Stir in 1 tsp hojicha powder (or 2 tbsp concentrated herbal tea for fragrance).
Add a pinch of salt to the egg whites. Beat until stiff peaks form (do not overbeat to avoid graining).
Gently fold the egg whites into the mascarpone cream in three stages.
Pour the cooled hojicha tea into a shallow dish. Quickly dip each cookie (1 to 2 seconds) so that it is soaked but not soggy.
Arrange a first layer of soaked cookies in the bottom of a dish or individual verrines.
Add a layer of cream to the hojicha and repeat to make 2-3 layers, always ending with cream.
Sprinkle the top with hojicha powder or unsweetened cocoa powder using a fine sieve.
Cover and refrigerate for at least 4 hours (better still, overnight) to allow the flavours to develop and the texture to set.

Recipe notes

Hojicha powder (like that used for lattes) gives a more intense, even flavor to the cream. If you use an infusion, make it very concentrated (at least 2 sachets for 200 ml).

For a texture that holds together better, chill the mascarpone until the last moment and beat the cream well before adding the egg whites.

A quick dip in the tea is all it takes. Too much and they'll melt; too little and they'll stay dry. The right balance is the key.

For an elegant, easy-to-serve dessert, prepare your tiramisu in individual portions in verrines or small bowls.

Tiramisu gains in texture and taste after several hours in the refrigerator. Ideally, it should be prepared the day before.

Tiramisu, a dessert that cheers you up: The word tiramisu comes from the Italian tirami sù, literally meaning "cheer me up" or "lift my spirits". It is said to have originated in northern Italy in the 1960s, as an energizing dessert made with coffee, eggs and sugar.

Hojicha, the roasted tea everyone loves: Hojicha is a green tea roasted at high temperatures, giving it a brown color and a mild, non-bitter taste. It is often served after meals in Japan, especially to children and the elderly, as it is low in caffeine.

A modern alliance: pairing hojicha with tiramisu is a perfect example of the fusion of two culinary cultures. The roasted taste of the tea is reminiscent of coffee, the basic ingredient of tiramisu, but in a milder, more subtle version - perfect for a dessert with a delicate touch.

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