# What You Need:
→ Hojicha Tea Syrup
01 - Water, 2 cups
02 - Hojicha loose leaf tea, 3 tablespoons or 4 tea bags
03 - Granulated sugar, 2 tablespoons
→ Mascarpone Cream
04 - Large egg yolks, 3
05 - Granulated sugar, 1/2 cup
06 - Heavy cream, cold, 1 cup
07 - Mascarpone cheese, softened, 8 oz
08 - Vanilla extract, 1 teaspoon
→ Assembly
09 - Ladyfinger biscuits (savoiardi), 24-30
10 - Cocoa powder or hojicha powder for dusting
# How-To:
01 - Bring 2 cups 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. Cool to room temperature.
02 - In a heatproof bowl, whisk together 3 egg yolks and 1/2 cup sugar. Place over a pot of simmering water using a double boiler method. Whisk constantly for 5-7 minutes until the mixture thickens and turns pale. Remove from heat and let cool slightly.
03 - In a separate bowl, whip 1 cup cold heavy cream to stiff peaks. In a large mixing bowl, beat 8 oz softened mascarpone cheese and 1 teaspoon vanilla extract until smooth. Gently fold in the cooled egg yolk mixture, then fold in the whipped cream until the combination becomes smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup without saturating. Arrange a single layer of dipped ladyfingers in a 7x11 inch baking dish.
05 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers. Create a second layer by dipping additional ladyfingers in hojicha syrup and arranging them over the cream. Top with the remaining mascarpone cream.
06 - Cover the baking dish and refrigerate for at least 4 hours, preferably overnight, to allow the dessert to set properly and flavors to meld.
07 - Dust the chilled tiramisu generously with cocoa powder or hojicha powder immediately before serving.
