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Hojicha Cocoa Tiramisu Recipe: Silky Layers with Roasted Tea Flavor

Hojicha tiramisu with a scoop taken out

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Hojicha & Cocoa Tiramisu

Prep: 35 minutes
Chill Time: 3 hours
Total: 3 hours 35 minutes
Yield: 9
Author: Karie Kirkpatrick
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A classic tiramisu reimagined with toasty hojicha as the central flavor. Cocoa adds a gentle chocolate note that balances the earthiness of the tea for a refined, comforting dessert.

Ingredients

 

Hojicha & Cocoa Mascarpone

  • 3 egg yolks
  • 1/4 cup sugar
  • 16 ounces mascarpone
  • 1 cup heavy cream
  • 2 teaspoons vanilla
  • 1 teaspoon dark whiskey or rum
  • 1/2 teaspoon hojicha powder, sifted
  • 2 tablespoons cocoa powder, sifted

Hojicha Dip

  • 1 cup warm water
  • 1 teaspoon hojicha powder
  • About 24 ladyfingers

Hojicha Cocoa Topping

  • 2 teaspoons hojicha powder
  • 2 teaspoons cocoa powder
  • Chocolate shavings and cacao nibs, to garnish
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Instructions

 

For the hojicha & cocoa mascarpone:

  • Place the mascarpone in the bowl of a stand mixer and beat until soft and creamy.
  • In a medium metal bowl, whisk together egg yolks and sugar. Set the bowl over a pot of gently simmering water and whisk frequently until the mixture is just warm to the touch.
  • Add the warm yolk mixture to the mascarpone and beat on low until combined. Transfer this mixture to a clean bowl and set aside.
  • Wash the mixer bowl, then whip the heavy cream to soft peaks. Add vanilla, the dark whiskey or rum, and the sifted hojicha and cocoa powders. Continue whipping to medium-stiff peaks.
  • Fold the whipped cream gently into the mascarpone mixture in three additions until just combined. Set aside.

For the cookies:

  • Place the hojicha powder in a small bowl.
  • Heat the water until just under boiling, then whisk it into the hojicha powder until smooth and lump-free. Allow the tea to cool completely to room temperature before dipping the ladyfingers.
  • Dip one ladyfinger at a time, turning to coat all sides. Work quickly—if left too long the cookies will fall apart. Arrange each dipped cookie in the bottom of an 8×8-inch square pan.
  • Continue until the bottom of the pan is covered. Break cookies as needed to fit the space.

To assemble:

  • Spread about half of the mascarpone mixture over the layer of soaked ladyfingers, smoothing it with a spatula or the back of a spoon.
  • Add another layer of dipped ladyfingers, then finish with the remaining mascarpone mixture spread evenly on top.
  • Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, to set and allow flavors to meld.

To finish:

  • Combine the hojicha powder and cocoa powder in a fine-mesh sifter and sift evenly over the chilled tiramisu until the surface is fully dusted.
  • Optionally garnish with chocolate shavings, curls, or cacao nibs around the edges. Serve well chilled.

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