# What You Need:
→ Hojicha Tea Syrup
01 - 2 cups water
02 - 3 tablespoons hojicha loose leaf tea or 4 hojicha tea bags
03 - 2 tablespoons sugar
→ Mascarpone Cream
04 - 3 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1 cup heavy cream, cold
07 - 8 oz mascarpone cheese, softened
08 - 1 teaspoon vanilla extract
→ Assembly
09 - 24-30 ladyfinger biscuits (savoiardi)
10 - Cocoa powder or hojicha powder for dusting
# Step-by-Step:
01 - Bring 2 cups of water to a boil. Add hojicha tea and steep for 5 minutes. Strain and stir in 2 tablespoons sugar while hot. Allow to cool completely to room temperature before using.
02 - Whisk egg yolks and 1/2 cup sugar in a heatproof bowl. Set over a pot of simmering water, creating a double boiler. Whisk constantly for 5-7 minutes until the mixture thickens noticeably and turns pale yellow. Remove from heat and let cool slightly.
03 - In a chilled bowl, whip the cold heavy cream using an electric mixer or whisk until stiff peaks form. Set aside in the refrigerator until needed.
04 - Beat mascarpone cheese and vanilla extract in a large bowl until completely smooth and no lumps remain. Gently fold in the slightly cooled egg yolk mixture until fully incorporated, then carefully fold in the whipped cream until the filling is smooth and airy.
05 - Quickly dip each ladyfinger into the cooled hojicha syrup, ensuring not to soak them—just a brief dip on both sides. Arrange a single layer of dipped ladyfingers in the bottom of a 7x11 inch baking dish.
06 - Spread half of the mascarpone cream mixture evenly over the first layer of ladyfingers, using an offset spatula to create a smooth surface.
07 - Create another layer by dipping the remaining ladyfingers and arranging them over the first cream layer. Top with the remaining mascarpone cream, spreading smoothly to cover completely.
08 - Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, though overnight chilling is recommended for optimal texture and flavor melding.
09 - Just before serving, dust the top generously with cocoa powder or hojicha powder using a fine mesh sieve. Slice into squares and serve cold.
