# Components:
→ Hojicha Tea Syrup
01 - 2 cups water
02 - 3 tablespoons hojicha loose leaf tea or 4 hojicha tea bags
03 - 2 tablespoons granulated sugar
→ Mascarpone Cream
04 - 3 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1 cup heavy cream, cold
07 - 8 ounces mascarpone cheese, softened
08 - 1 teaspoon vanilla extract
→ Assembly
09 - 24 to 30 ladyfinger biscuits savoiardi
10 - Cocoa powder or hojicha powder for dusting
# Directions:
01 - Bring 2 cups of water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain through a fine mesh strainer and stir in 2 tablespoons sugar while hot. Allow to cool to room temperature.
02 - In a heatproof bowl, whisk together 3 egg yolks and 1/2 cup sugar. Place bowl over a pot of simmering water using a double boiler method. Whisk constantly for 5 to 7 minutes until the mixture becomes thickened and pale in color. Remove from heat and allow to cool slightly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk. In a large mixing bowl, beat softened mascarpone and vanilla extract until smooth. Gently fold the cooled egg yolk mixture into the mascarpone, then fold in the whipped cream until the mixture is smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup for 1 to 2 seconds without soaking. Arrange a single layer of dipped ladyfingers in a 7 by 11 inch baking dish.
05 - Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers, followed by the remaining mascarpone cream.
06 - Cover the baking dish with plastic wrap or aluminum foil. Refrigerate for a minimum of 4 hours, preferably overnight, to allow the tiramisu to set completely.
07 - Before serving, dust the top generously with cocoa powder or hojicha powder using a fine mesh sifter for an even coating.
