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Hojicha Tiramisu

By • Updated September 2026
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This Hojicha Tiramisu takes the elegant bones of a classic Italian dessert and swaps espresso for hojicha—the roasted Japanese green tea that brings nutty, caramel notes without bitterness or caffeine overload. Instead of coffee-soaked sponge fingers, you'll dip savoiardi into a warm hojicha brew, then layer them with a rich mascarpone cream that's spiked with more hojicha for depth. The result is lighter and more nuanced than the original, with a toasted-grain sweetness that feels both familiar and unexpected.

You'll need a square baking dish (20–23 cm works beautifully) to build even, photogenic layers that slice cleanly. Because tiramisu is all about those neat horizontal strata—biscuit, cream, biscuit, cream—the straight sides and flat base of a square dish make assembly easier and ensure every spoonful has the right ratio. This is a no-bake recipe, so once it's assembled in your dish, the fridge does the rest of the work.

Hojicha Tiramisu
Prep Time25 mins
Cook Time0 mins
ServingsServes 6
DifficultyMedium

Ingredients

  • 300 ml hot water (just off the boil)
  • 3 tbsp Hojicha tea leaves (loose-leaf or 4 tea bags)
  • 3 large egg yolks
  • 75 g caster sugar
  • 250 g mascarpone (at room temperature)
  • 200 ml double cream (cold)
  • 200 g savoiardi biscuits (Italian sponge fingers)
  • 1 tbsp hojicha powder or finely ground hojicha, for dusting
  • 1 tsp vanilla extract (optional)
Nutrition per serving:
Calories: 385
Fat: 26g
Sugar: 18g
Protein: 6g

Instructions

1
Brew the hojicha: Pour the hot water over the hojicha leaves in a heatproof jug or teapot. Steep for 4–5 minutes to extract a deep, toasty flavour, then strain and leave to cool to room temperature. You want a strong brew—this is what will flavour your biscuits.
2
Whisk the yolks: In a medium bowl, whisk the egg yolks and caster sugar together until thick, pale and ribbony—about 3 minutes by hand or 2 minutes with an electric whisk. The mixture should nearly double in volume.
3
Fold in mascarpone: Add the room-temperature mascarpone (and vanilla, if using) to the yolk mixture. Fold gently with a spatula until smooth and lump-free. In a separate bowl, whip the cold double cream to soft peaks, then fold it into the mascarpone base in two additions, keeping the mixture light and airy.
4
Assemble in the dish: Pour the cooled hojicha brew into a shallow bowl. One at a time, dip each savoiardi biscuit into the tea for 1–2 seconds per side—just enough to soak but not disintegrate. Arrange a single layer of soaked biscuits in the base of your square baking dish (20–23 cm), breaking pieces to fit snugly if needed. Spread half the mascarpone cream evenly over the biscuits. Repeat with a second layer of dipped biscuits and the remaining cream, smoothing the top.
5
Chill: Cover the dish with cling film and refrigerate for at least 4 hours, or overnight. This resting time allows the flavours to meld and the biscuits to soften into that signature tiramisu texture.
6
Dust and serve: Just before serving, dust the top generously with hojicha powder using a fine-mesh sieve. Slice into squares and serve chilled. The dessert will keep, covered, in the fridge for up to 2 days.

🫖 Equipment You'll Need

A square baking dish (20–23 cm) is the backbone of a neat, easy-to-slice tiramisu. Its straight sides and flat base give you clean, even layers—essential for that show-stopping cross-section—and the rigid structure makes chilling and serving simpler than a round dish or trifle bowl. For tiramisu and other tea-infused layered desserts, a good square dish in glass or ceramic is an investment you'll reach for again and again.

See our square baking dish picks →

Expert Tip: No Hojicha Powder?

If you can't find ready-ground hojicha powder for dusting, simply blitz a tablespoon of loose-leaf hojicha in a spice grinder or high-speed blender until fine. Sift it to remove any coarse bits, and you're good to go.

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