Make the cream filling:

Cup of Yum
1. Add the softened cream cheese and granulated sugar to a stand mixer bowl fitted with the paddle attachment.
2. Beat until the cream cheese is light and fluffy. Add in the vanilla extract and continue beating until combined. Set aside.
3. In a separate bowl, pour in the heavy whipping cream.
4. Whisk until bubbles start to form. Add in the powdered icing sugar and continue whisking until stiff peaks.
5. Take about ⅓rd of the whipped cream and fold it into the whipped cream cheese.
6. Repeat with the remaining whipped cream until it is all incorporated.

Make the hojicha tea:

1. 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.
2. Pour the tea into a tall mason jar (I used a 1 C jar).

Assemble:

1. 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.
2. 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.
3. Divide the cream into 3 portions.
4. Layer one portion of cream over top of the ladyfingers. Use an offset spatula to smooth out the cream.
5. Dust with hojicha powder.
6. Repeat and layer with additional soaked ladyfingers and cream.
7. Dust the top layer with hojicha powder.
8. Cover and chill in the fridge for at least 4 hours.
9. Slice and serve chilled.