Hojicha Tiramisu
User Reviews
5
Hojicha Tiramisu
Description
This recipe prepares a light cream filling by beating softened cream cheese with granulated sugar and vanilla until fluffy, then folding in whipped heavy cream sweetened with powdered sugar to create a smooth, airy texture. The hojicha tea is brewed by dissolving hojicha powder in hot boiled water, then cooled to soak ladyfingers. Ladyfingers are carefully dipped in hojicha tea to absorb flavor without disintegrating and then layered with the cream mixture. The dessert is assembled in a container, layering dipped ladyfingers alternated with cream. It is finished with a dusting of hojicha powder on top, adding aromatic roasted tea notes. The tiramisu must chill to set, allowing flavors to meld while the cream firms. It offers a creamy, lightly sweet, and slightly bitter tea-flavored dessert with the soft texture of soaked biscuits balanced by the smooth cheese cream.
It can be adapted by adjusting ladyfinger size to container dimensions. It serves as a refined alternative to coffee tiramisu with a subtle roasted tea flavor suitable for those who enjoy green tea desserts.
Ingredients
- 200 g cream cheese softened at room temperature
- ¼ C granulated sugar
- 1 teaspoon vanilla extract
- ½ C heavy whipping cream
- 1 tablespoon powdered sugar icing sugar
- 1 C water hot, boiled
- 4 tablespoon hōjicha powder additional for dusting
- 18 ladyfingers
Instructions
Make the cream filling:
- Add the softened cream cheese and granulated sugar to a stand mixer bowl fitted with the paddle attachment.
- Beat until the cream cheese is light and fluffy. Add in the vanilla extract and continue beating until combined. Set aside.
- In a separate bowl, pour in the heavy whipping cream.
- Whisk until bubbles start to form. Add in the powdered icing sugar and continue whisking until stiff peaks.
- Take about ⅓rd of the whipped cream and fold it into the whipped cream cheese.
- Repeat with the remaining whipped cream until it is all incorporated.
Make the hojicha tea:
- Sift 4 tablespoon of hojicha powder into 1 C hot boiled water. Stir until the powder is fully dissolved. Let the tea cool for a few minutes before proceeding.
- Pour the tea into a tall mason jar (I used a 1 C jar).
Assemble:
- Take a ladyfinger biscuit and dip it into the hojicha tea, ensuring all sides are coated. Be careful not to soak the biscuit for too long or it will disintegrate.
- Place the soaked ladyfinger onto the bottom of a container (I used a 6" by 4" container). Repeat until you have a completed layer on the bottom.
- Divide the cream into 3 portions.
- Layer one portion of cream over top of the ladyfingers. Use an offset spatula to smooth out the cream.
- Dust with hojicha powder.
- Repeat and layer with additional soaked ladyfingers and cream.
- Dust the top layer with hojicha powder.
- Cover and chill in the fridge for at least 4 hours.
- Slice and serve chilled.
Notes
- Ladyfingers may need to be broken to fit the container shape and size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 103mg | 34% |
| Sodium | 122mg | 5% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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