# Ingredient List:
→ 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
# How to Make:
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. Let cool to room temperature.
02 - In a heatproof bowl, whisk egg yolks and 1/2 cup sugar together. Place over a pot of simmering water (double boiler) and whisk constantly for 5-7 minutes until thickened and pale. Remove from heat and let cool slightly.
03 - In a separate bowl, whip heavy cream to stiff peaks. In another large bowl, beat mascarpone and vanilla until smooth. Gently fold in the egg yolk mixture, then the whipped cream, until smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup (do not soak), and arrange a single layer in a 7x11 inch (or similar) dish.
05 - Spread half the mascarpone cream over the ladyfingers. Repeat with another dipped ladyfinger layer and the remaining cream.
06 - Cover and chill at least 4 hours, preferably overnight, to set.
07 - Before serving, dust generously with cocoa powder or hojicha powder.
