

Ingredients
- 3 tsp of ONE ORGANIC Hojicha
- 2/3 cup hot water
- 3 eggs
- 1/3 cup sugar
- 8 oz marscapone
- 24 lady fingers
- hojicha powder for dusting
Directions
- Add hojicha powder to hot water and mix until the powder has dissolved. Set it aside to cool.
- Separate the egg whites and egg yolks into 2 bowls.
- In a medium sized bowl, whisk together the egg yolks and sugar until well combined for about 2 minutes.
- Add the mascarpone cheese to the bowl and mix until smooth and creamy.
- In the bowl with the egg whites, whip until stiff peaks form.
- Fold the egg whites into the mascarpone mixture until well combined.
- Quickly dip each ladyfinger biscuit into the cooled hojicha mixture for a second on each side. Place the soaked ladyfingers in a single layer in the baking dish.
- Spread a layer of mascarpone mixture on top of the soaked ladyfingers.
- Repeat the process to get 2 layers of soaked ladyfingers and mascarpone.
- Refrigerate for at least 3 hours or overnight to allow the flavors to soak up.
- Dust the top with hojicha powder and enjoy the tiramisu chilled.