Cool the soaking liquid completely
Warm liquid softens the biscuits too quickly and loosens the mascarpone cream. Assemble only once it has reached room temperature.
Japanese-inspired Recipe
Hojicha Tiramisu Without Raw Eggs
Made without raw eggs or alcohol, this hojicha tiramisu uses roasted tea in both the cooled soaking liquid and the mascarpone filling. A fresh dusting of powder finishes the dessert just before serving.
Total time
6 hr 30 min
Calories
390 kcal
Servings
8 servings
Difficulty
Easy
Why this recipe works
Hojicha tiramisu with mascarpone and roasted tea
The toasted flavour of hojicha sits naturally alongside mascarpone, vanilla and lightly sweet ladyfingers. For firm slices rather than a watery dessert, the soaking liquid must cool completely and each biscuit should be dipped for only a moment. Whipping the cream separately keeps the filling light. Several hours in the refrigerator then allow the biscuits and cream to settle into distinct yet tender layers.
Japanese Recipes
Cheese
Recipe
Hojicha Tiramisu Without Raw Eggs
This hojicha tiramisu replaces coffee and cocoa with roasted Japanese green tea. Briefly dipped ladyfingers and an airy mascarpone cream set into clean, aromatic layers after six hours in the refrigerator.
Ingredients
8 servings
Method
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1
Divide the hojicha
Sift all the hojicha powder, then measure out 8 g for the soaking liquid, 3 g for the cream and 1 g for the top. Have a roughly 20 x 20 cm dish ready.
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2
Make the soaking liquid
Mix 8 g hojicha powder and the brown sugar in a shallow bowl. Stir in a little of the 80 °C water to make a paste, then gradually add the rest. Cool completely to room temperature.
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3
Mix the mascarpone base
Beat the mascarpone, icing sugar, 3 g hojicha powder, vanilla and salt on the lowest mixer speed for only 20 to 30 seconds, just until smooth. Overmixing can make mascarpone grainy.
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4
Fold in the cream
Whip the cold cream in a clean bowl to medium peaks. Stir one third firmly into the mascarpone base, then gently fold in the remainder in two additions with a spatula.
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5
Build two layers
Dip half the ladyfingers in the cold soaking liquid for no more than one second per side and arrange them snugly in the dish. Cover with half the cream. Repeat with a second biscuit and cream layer, then level the top.
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6
Chill and dust
Cover and refrigerate for at least 6 hours, preferably overnight. Sift the reserved 1 g hojicha powder over the surface only immediately before slicing.
Kitchen know-how
Tips for Hojicha Tiramisu Without Raw Eggs
Dip each biscuit very briefly
A quick dip is enough because moisture continues to travel through the biscuits while the tiramisu chills. Saturated biscuits lose their layered texture.
Dust just before serving
Hojicha powder absorbs moisture on top of the cream and can become patchy. Freshly sifted powder stays dry and tastes more aromatic.
Variations
How to adapt this recipe
Break the ladyfingers to fit and divide the soaking liquid, biscuits and cream among eight glasses. These smaller portions are well set after about four hours.
Stir 80 g melted white chocolate, cooled until just lukewarm, into the mascarpone and reduce the icing sugar to 30 g.
Finely dice one firm ripe pear, pat it dry and scatter a thin layer between the two cream layers. More fruit would release too much moisture.
Nutrition per serving
390kcal
31.0 gCarbohydrates
5.5 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Hojicha Tiramisu Without Raw Eggs
Warm liquid makes the ladyfingers soften too quickly and warms the filling. At room temperature, absorption is easier to control and the layers remain stable.
No more than about one second per side is enough. They continue to soften in the refrigerator. If they are already completely soft during assembly, the base is likely to become soggy.
Mascarpone may separate when it is beaten for too long or too fast. Use it cold, mix briefly on low speed and fold in the whipped cream with a spatula.
Yes. An overnight rest actually improves slicing. Cover the dish tightly and add the final dusting only before serving so the surface stays dry.
Kept continuously refrigerated and well covered, it is at its best for about two days. Because it contains mascarpone and cream, return it to the refrigerator promptly after serving.
It contains neither alcohol nor raw egg. Hojicha is still a green tea and contains some caffeine, however, so serving size should be considered individually.
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