Hojicha Whisky Tiramisu

Updated at: Fri, 19 Jul 2024 03:27:36 GMT

Step 1

In a rimmed plate wide enough to accommodate a full-length ladyfinger, combine hojicha powder, whisky and water. Set aside

Step 2

In a tall metal saucepan, combine eggs, sugar, and salt with a spatula. The eggs are to be cooked in a water bath to minimise food-borne illnesses. Fill a large skillet with an inch of of water (leaving ample room for the metal saucepan to sit in the water without causing water spillage), and bring to a boil. Turn down the heat to medium, and place the saucepan into the waterbath. Allow the eggs to come to 160°F (71°C), scraping the bottom of the pan constantly to prevent the eggs from overcooking. This should take about 5 minutes; a lack of progress means you need to turn up the heat.

Step 3

Remove the saucepan from the water bath, and strain the eggs (to sieve out any bits of curdled eggs) into a bowl set into an ice water bath. Let the egg mixture cool, until it's no longer warm to the touch.

Step 4

Using either a handheld mixer or a stand mixer, whisk the eggs on high speed for 5 to 10 minutes, until they have more than quadrupled in volume and are thick enough to briefly hold its shape when dropped from the whisk. Reduce speed to medium and add mascarpone, about 1/4 cup at a time; no need to wait for the mascarpone to completely incorporate before adding more. Scrape down the sides and bottom of the bowl, and then continue whisking for a couple more seconds to break the big chunks of mascarpone down into smaller bits. The small flecks of mascarpone will smooth out on their own afterwards.

Step 5

Assemble: Dunk each ladyfinger in the hojicha/whisky mix, giving it about 5 seconds to absorb the liquid, then place in the bottom of your bowl. Add a layer of mascarpone filling (about 2cm in height), and then dust lightly with hojicha powder. Repeat with the ladyfingers, then the mascarpone and then a final coating of hojicha powder over the top. Cover and refrigerate overnight before serving.

Step 6

Storage for excess ladyfingers: Ladyfingers, once opened, should be kept in the fridge or frozen if you live in a humid climate.

Step 7

Variations: In lieu of Hojicha-Whisky, another winning combination is Bailey's Irish Cream and espresso, mixed in a 1:1 ratio.

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