# What You'll Need:
→ Hojicha Tea Syrup
01 - 2 cups water
02 - 3 tablespoons hojicha loose leaf tea or 4 hojicha tea bags
03 - 2 tablespoons granulated sugar
→ Mascarpone Cream
04 - 3 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1 cup heavy cream, cold
07 - 8 ounces mascarpone cheese, softened
08 - 1 teaspoon vanilla extract
→ Assembly
09 - 24 to 30 ladyfinger biscuits savoiardi
10 - Cocoa powder or hojicha powder for dusting
# How to Make It:
01 - Bring 2 cups of water to a boil in a saucepan. Add hojicha tea and steep for 5 minutes. Strain through a fine mesh strainer and stir in 2 tablespoons sugar while hot. Allow to cool to room temperature.
02 - In a heatproof bowl, whisk together egg yolks and 1/2 cup sugar. Place over a pot of simmering water using a double boiler method and whisk constantly for 5 to 7 minutes until the mixture thickens and becomes pale. Remove from heat and let cool slightly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks. In another large bowl, beat softened mascarpone with vanilla extract until smooth. Gently fold in the cooled egg yolk mixture, then fold in the whipped cream until the mixture is smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup without soaking and arrange a single layer in a 7 by 11 inch baking dish or similar sized container.
05 - Spread half of the mascarpone cream evenly over the first layer of ladyfingers. Repeat with another layer of briefly dipped ladyfingers followed by the remaining mascarpone cream.
06 - Cover the baking dish and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the structure to set properly.
07 - Before serving, dust the surface generously with cocoa powder or hojicha powder using a sifter for even coverage.
