Hojicha Tiramisù
A trendy addition to baked goods and desserts, hojicha steps in for espresso in this fun take on tiramisù. Hojicha is a Japanese green tea like matcha, but this roasted tea has a distinct chestnut brown color with a full-bodied nutty, toasty flavor that is akin to coffee and cocoa. Available from Japanese grocery stores, online and popping on more supermarket shelves, hojicha is sold either as tea leaves or as a finely ground powder, which is best for baking and desserts like this one. (If you can only find the tea leaves, simply blend them into a powder.) This simplified tiramisù forgoes eggs, instead opting for a mixture of mascarpone and Greek yogurt, which delivers an airy texture and a tartness that compliments the earthiness of the tea. If you can’t find hojicha, use matcha powder, cocoa or Earl Grey tea. The flavor and texture of this dish will improve overnight, as the ladyfingers soak up the hojicha, making it the perfect make-ahead dessert.
Course
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
Cardamom Coffee Banana Bread
Sheela Prakash · NYT Cooking
Adding cardamom to coffee is a well-loved practice throughout the Middle East and one that plays off each ingredient's traits. Sweet, floral cardamom mellows the acidity of coffee while coffee’s inherent bitterness keeps the peppery, menthol-like notes of the spice from overpowering. Here, the couple transforms a humble banana bread, perfuming it with extra warmth, while chopped dark chocolate adds richness. An optional coffee drizzle ensures this loaf is eye-catching but if you’d rather keep things simpler, sprinkle it with coarse turbinado sugar before baking to lend a touch of sparkle as well as pleasant crunch.
Fresh coriander sauce (Salsa de Cilantro)
Zarela Martinez · NYT Cooking
Fish tamales (Tamales de Pescado)
Zarela Martinez · NYT Cooking
Zarela Martinez's Ropa Vieja
Regina Schrambling · NYT Cooking
Sometimes the most humble ingredients make for the finest of meals, as Regina Schrambling wrote in 1988. Growing up in a tiny Arizona town among many Mexican neighbors, Ms. Schrambling learned early on of the rich flavors that can be coaxed from the simplest food. This ropa vieja, from the chef Zarela Martinez, embodies that philosophy. Garlic and peppercorns infuse a flank steak with flavor, which is then cooked shortly with a mixture of sautéed garlic, onions and poblano peppers. Hot, tucked into a tortilla, it’s a testament to the power of a long cook. Regina Schrambling
Oaxacan Yellow Mole Filling
Molly O’Neill · NYT Cooking
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico). Molly O'Neill
Basic Tamales
Molly O’Neill · NYT Cooking
Molly O'Neill