Prep Time: 30 mins | Chill for at least 4 hours or overnight        Makes 1 container

Ingredients

• 3 tsp of hojicha powder
• 2/3 cup hot water
• 3 eggs
• 1/3 cup sugar
• 8 oz marscapone 
• 24 lady fingers
• hojicha powder for dusting

Directions

1. Add hojicha powder to hot water and mix until the powder has dissolved. Set it aside to cool.
2. Separate the egg whites and egg yolks into 2 bowls.
3. In a medium sized bowl, whisk together the egg yolks and sugar until well combined for about 2 minutes.
4. Add the mascarpone cheese to the bowl and mix until smooth and creamy.
5. In the bowl with the egg whites, whip until stiff peaks form.
6. Fold the egg whites into the mascarpone mixture until well combined.
7. 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.
8. Spread a layer of mascarpone mixture on top of the soaked ladyfingers.
9. Repeat the process to get 2 layers of soaked ladyfingers and mascarpone.
10. Refrigerate for at least 3 hours or overnight to allow the flavors to soak up.
11. Dust the top with hojicha powder and enjoy the tiramisu chilled.