No-Bake Hojicha Tiramisu Dessert Cups (20 Minutes)

Recipe Snapshot

• Prep time — 20 minutes (no bake)
• Yield — 6 petite 200 ml cups (scale as needed)
• Flavour — Smoky-caramel hojicha meets classic tiramisu cream
• Perfect for — Summer parties, meal-prep treats, late-night cravings

Ingredients

For the hojicha soak

• 1 Tbsp (6 g) hojicha loose-leaf tea or 2 tea bags
• 250 ml (1 cup) boiling water
• 12–14 crisp ladyfingers (savoiardi)

For the cream layer

• 250 g (1 cup) mascarpone cheese
  Dairy-free swap: use 250 g thick coconut yogurt or vegan mascarpone
• 180 ml (3/4 cup) cold heavy cream
  Dairy-free swap: well-chilled coconut whipping cream
• 45 g (3 Tbsp) maple syrup (or granulated sugar)
• 1 tsp vanilla extract
• 1 tsp hojicha powder (for flavour & colour)

Finishing touch

• 1 Tbsp unsweetened cocoa powder
• 1 tsp hojicha powder

Step-by-Step Instructions

1. Brew & cool hojicha – Steep tea in boiling water for 5 minutes, then strain and let it cool to a warm sip.
2. Whip the cream – In a chilled bowl, beat mascarpone, cream, maple syrup, vanilla, and 1 tsp hojicha powder until soft-peak & pillowy (≈ 3 min).
3. Dip ladyfingers – Quickly submerge each biscuit 2–3 sec in warm hojicha; avoid sogginess.
4. Assemble layers – Alternate soaked ladyfingers and cream in mini dessert glasses until full, finishing with a swirl of cream.
5. Dust & chill – Combine cocoa and remaining hojicha powder; sift over the tops. Chill 10–30 min to marry flavours.
6. Serve & enjoy – Garnish with vegan chocolate or cocoa nib “soot-sprites.” Spoon up that smoky-sweet magic!

Hojicha Tips & Swaps

• Dairy-free? Use coconut yogurt + coconut whipping cream; the subtle coconut pairs beautifully with roasted tea.
• Gluten-free? Sub in crisp gluten-free ladyfingers or sponge cake crumbs.
• Meal-prep hack – Chill cups overnight; the hojicha flavour intensifies and the layers set firmer.
• Garnish ideas – White-chocolate Totoro ears, toasted sesame seeds, or a drizzle of hojicha syrup.