Recipe Tiramisu with hojicha
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
- Prep Time
- 4 hours
- Servings
- 6
Ingredients
- 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
- 20 to 24 boudoirs
- 200 ml cooled hojicha tea (from infusion)
- Hojicha powder or unsweetened cocoa for finishing
Directions
- 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.
- Separate the egg whites from the yolks. In a large bowl, whisk the yolks with the sugar until the mixture turns pale 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 (preferably overnight) to allow the flavors to develop and the texture to set.
