Eggless Hojicha Tiramisu Cake
Eggless Hojicha Tiramisu Cake is a Japanese twist on the classic Italian dessert. It consists of hojicha soaked ladyfingers layered with airy mascarpone cream and finished with a generous dusting of hojicha powder.
Servings: 6-inch/15 cm cake
Ingredients
- 1 package ladyfingers, 24 ladyfingers
Hojicha SImple Syrup
- 2 tbsp granulated sugar
- 2 tbsp hojicha powder
- 1 cup (240 ml) hot water
- 3-4 tbsp dark rum
Mascarpone Cream
- 8 oz (225 gr) mascarpone cheese
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/3 cup (50 gr) confectioners' sugar
- 1/2 tsp vanilla extract
Topping
- Whipped cream
- Hojicha powder
Instructions
Hojicha Simple Syrup
- In a small bowl, combine the sugar and hojicha. Add a little bit of hot water and stir vigorously until well combined with no lump. Add the remaining hot water and stir to combine.
- Let the mixture cool slightly. Stir in the rum.
Mascarpone Cream
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the heavy whipping cream, confectioners' sugar, and vanilla extract on high speed until stiff peaks form. Set aside.
- In a large bowl, soften the mascarpone cheese. Add a third of the whipped cream and mix until well incorporated and looks lump-free. Add the remaining whipped cream and whip on high speed until stiff peak. Refrigerate the frosting until using it.
Assemble
- Line the side of a 6x3 inch/15x7.5 cm cake ring or springform pan with baking paper or transparent cake collar. If using a cake ring, place a cake board or a flat surface on the bottom.
- Trim the ladyfingers to fit the pan (I use 8 ladyfingers for each layer).
- One at a time, gently dip both sides of ladyfingers into the hojicha simple syrup, then place on the bottom of the pan. Top with about one-third the mascarpone cream, spread into an even layer. Repeat the process for the second and third layers.
- Chill for at least 6 hours or overnight to set.
- Remove the mold and baking paper or cake side membrane.
- Pipe whipped cream on top if desired.
- Dust the top with hojicha powder just before serving.
Notes
If you don't have a 6-inch round mold, you can also use an 8x8-inch/20x20 cm square baking dish, arranging 12 ladyfingers for each layer. Or double the recipe for a 9-inch/22 cm round mold.
Nutrition
Serving: 1whole cake | Calories: 3514kcal | Carbohydrates: 200g | Protein: 70g | Fat: 254g | Saturated Fat: 156g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 42g | Cholesterol: 1085mg | Sodium: 528mg | Potassium: 595mg | Fiber: 2g | Sugar: 76g | Vitamin A: 11986IU | Vitamin C: 2mg | Calcium: 673mg | Iron: 16mg
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