Hojicha Tiramisu

• portioner: Serves: 4
• aktiv tid: 10 minutes
• total tid: 3 hours 10 minutes

Ingredienser

[Hojicha syrup]

1 ½ (10g) tablespoon of hojicha powder

2 tablespoons(26g) of brown sugar

½ cup of hot water

1 tablespoon of dark rum (optional)

Ladyfingers

[Cream]

8.8 oz. ( 250g) Mascarpone cheese

2 pc (43g) Egg yolk

⅓ cup(67g) of sugar

¾ cup (180ml) of heavy cream

Vejledning

Make hojicha syrup. In a medium bowl, add brown sugar and hojicha powder. Add hot water gradually by whisking with a small whisk. Add dark rum if you like. Let it cool down.

Add the mascarpone to a medium bowl, smooth up by using a rubber spatula. Do not mix too much.

Add the egg yolks and sugar to a double boiler or glass bowl. Whisk together over a pot of simmering water. Make sure the water does not touch the bowl and continue mixing to prevent getting a scrambled egg. Whisk over heat until the mixture is light yellow color and thickened.

Pour the egg mixture into the mascarpone and whisk together until combined. Transfer it to the refrigerator until the whipped cream is ready.

In another bowl, pour the cold heavy cream and make whipped cream. You can use a stand mixer or an electric hand mixer. Whipping them until soft peaks appear.

Take the mascarpone mixture out from the refrigerator and gently fold the whipped cream into them.

Dip the top and bottom of the ladyfingers briefly in the hojicha syrup. Arrange them in the 5 x 7-inch dish. Try to not make gaps between the ladyfingers.

Pour the cream mixture onto the dipped ladyfingers in the dish, smooth out the top using an offset spatula.

Dust top with hojicha powder and chill overnight. Decorate with non-melt powder sugar.