Hojicha Tiramisu Fusion - Pumpkin Hearth

# What you'll need:

→ 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 mixing bowl, whisk together egg yolks and 1/2 cup sugar. Place the bowl over a pot of simmering water using a double boiler setup. Whisk constantly for 5 to 7 minutes until the mixture becomes thickened and pale. Remove from heat and let cool slightly.

03 - In a separate mixing bowl, whip cold heavy cream to stiff peaks using an electric mixer. In a large mixing bowl, beat mascarpone cheese and vanilla extract until smooth. Gently fold the cooled egg yolk mixture into the mascarpone, then carefully 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 mixture evenly over the first layer of ladyfingers. Create another layer by dipping the remaining ladyfingers in hojicha syrup and arranging them over the cream. Top with the remaining mascarpone cream.

06 - Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the dessert is firmly set.

07 - Just before serving, dust the top generously with cocoa powder or hojicha powder using a sifter for even coverage.

# Expert Advice:

01 -

It breaks the tiramisu mold in a way that feels fresh without abandoning what makes the original so comforting.
The hojicha adds a subtle sophistication that makes people pause mid-bite and ask what they're tasting.
You barely need any special equipment, just patience and a willingness to let it chill overnight.

02 -

The egg yolks must be heated over a double boiler for food safety and to achieve the right texture—skipping this step or using raw eggs isn't worth the risk or the grainy result.
Don't let the mascarpone cream sit assembled for more than a day, because the ladyfingers eventually absorb too much liquid and the whole thing becomes soggy rather than creamy and set.

03 -