Strawberry Hojicha Tiramisu
Servings: 2
Ingredients
Strawberry Tiramisu
- 2 egg yolks
- 4 tbsp white sugar
- 1 tsp vanilla bean paste
- 100 g mascarpone room temperature
- 1/3 cup strawberry puree
- 1/2 cup heavy cream
- 12 ladyfingers
- 2 strawberries thinly sliced
Hojicha
- 3 tsp hojicha powder
- 1/2 cup warm water
Instructions
Preparation
- In a heat-safe bowl, add egg yolks, sugar, and vanilla bean paste.
- Double boiler: Fill a pot with an inch of water and bring it to a boil. Place the heat-safe bowl with the egg yolk mixture on top of the pot, ensuring the bottom of the bowl doesn't touch the water. Whisk well until the mixture thickens slightly and turns pale yellow (~5 minutes). Turn off the heat and remove the bowl from the pot.
- Fold in the mascarpone cheese well until minimal clumps remain.
- In a separate bowl, use a handheld electric mixer to whip the heavy cream until soft peaks form. Combine the cream with the mascarpone mixture.
Assemble Tiramisu
- Sift the hojicha powder and add the warm water. Whisk the powder using a bamboo matcha whisk.
- Line a box container with the thinly sliced strawberries.
- Dip the ladyfingers into the hojicha and line them up in the container. Add a layer of cream and repeat with the ladyfingers. Pipe a final layer of cream and dust with hojicha powder and garnish with a strawberry.