Hojicha Tiramisù

Hojicha Tiramisù

A trendy addition to baked goods and desserts, hojicha steps in for espresso in this fun take on tiramisù. Hojicha is a Japanese green tea like matcha, but this roasted tea has a distinct chestnut brown color with a full-bodied nutty, toasty flavor that is akin to coffee and cocoa. Available from Japanese grocery stores, online and popping on more supermarket shelves, hojicha is sold either as tea leaves or as a finely ground powder, which is best for baking and desserts like this one. (If you can only find the tea leaves, simply blend them into a powder.) This simplified tiramisù forgoes eggs, instead opting for a mixture of mascarpone and Greek yogurt, which delivers an airy texture and a tartness that compliments the earthiness of the tea. If you can’t find hojicha, use matcha powder, cocoa or Earl Grey tea. The flavor and texture of this dish will improve overnight, as the ladyfingers soak up the hojicha, making it the perfect make-ahead dessert.

Yield: 6 to 8 servings

2 cups/16 ounces mascarpone (or cream cheese; see Tip), at room temperature

⅓ cup plus 2 tablespoons sugar, divided 

2 cups/16 ounces full-fat Greek yogurt

2 teaspoons vanilla extract 

¼ cup plus 2 teaspoons finely ground hojicha powder, divided

1 cup just-boiled water

1 (7-ounce) package ladyfingers (about 24 cookies, each about 4 inches long)

Place the mascarpone and ⅓ cup sugar into a large bowl and whisk together until it loosens up and looks like whipped cream. (This should take 30 to 60 seconds or so.) Gently fold in the yogurt and vanilla extract by dragging a flexible spatula under and over the mixture, scraping the sides and bottom as you go, until combined.

Sift ¼ cup of the hojicha powder into a wide bowl and then add the remaining 2 tablespoons sugar and the just-boiled water. Whisk until the hojicha is dissolved and there are no lumps.

You will need a 9-by-5-inch loaf pan. (An 8-by-8-inch square pan would work too, made in 2 layers.) Working quickly, dip one side of each ladyfinger into the hojicha mixture and immediately flip it over so both sides are soaked. (Dip quickly, as the ladyfingers will fall apart if they get too soggy.) Transfer the dipped ladyfinger to the baking dish, rounded side up. Repeat, lining them up neatly, until you have one layer of ladyfingers. (If using a 9-by-5-inch loaf pan, there will be a row of 8 across the bottom.)

Spoon ⅓ of the mascarpone mix (about 1¾ cups) over the ladyfingers and spread it out neatly into an even layer. (An offset spatula helps here.) Repeat these layers of hojicha-soaked ladyfingers and mascarpone mixture two more times until you have three layers of each. Cover and refrigerate for at least 4 hours or overnight.

When ready to serve, sift the remaining 2 teaspoons hojicha powder over the top until it is fully covered. Cut into slices and serve cold. (The hojicha tiramisu will keep, tightly covered, in the fridge for up to 3 days.)

Tip

If you can’t find mascarpone, you can substitute with the same amount of cream cheese. When the cream cheese is at room temperature, loosen it with water, a few tablespoons at a time, until it’s the texture of whipped cream.