# 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 sugar
→ Mascarpone Cream
04 - 3 large egg yolks
05 - 1/2 cup granulated sugar
06 - 1 cup cold heavy cream
07 - 8 oz softened mascarpone cheese
08 - 1 teaspoon vanilla extract
→ Assembly
09 - 24-30 ladyfinger biscuits (savoiardi)
10 - Cocoa powder or hojicha powder for dusting
# How to Make:
01 - Bring 2 cups of water to a boil. Add hojicha tea and steep for 5 minutes. Strain and stir in 2 tablespoons sugar while hot. Let cool to room temperature.
02 - In a heatproof bowl, whisk egg yolks and 1/2 cup sugar together. Place over a pot of simmering water and whisk constantly for 5-7 minutes until thickened and pale. Remove from heat and let cool slightly.
03 - Whip cold heavy cream to stiff peaks. In a separate large bowl, beat mascarpone and vanilla until smooth. Gently fold in the cooled egg yolk mixture, then fold in the whipped cream until smooth and airy.
04 - Briefly dip each ladyfinger into the cooled hojicha syrup without soaking, and arrange a single layer in a 7x11 inch baking dish.
05 - Spread half the mascarpone cream evenly over the ladyfingers.
06 - Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream. Cover and refrigerate for at least 4 hours, preferably overnight.
07 - Before serving, dust generously with cocoa powder or hojicha powder. Cut into squares and serve chilled.
