crafted by our friend, @mishasumitra

Ingredients

Hojicha soak
• 2 cups water
• 3–4 tbsp rocky’s matcha Houjicha
• 1–2 tbsp sugar or maple (optional)
• 1 tbsp rum/brandy (optional)

Cream
• 16 oz mascarpone (cold)
• 1 1/4 cups heavy cream (cold)
• 3/4 cup powdered sugar (add to taste)
• 1 tsp vanilla

Assembly
• 2 packs of ladyfingers
• rocky’s matcha Houjicha powder for dusting

Steps

1.    Brew hojicha strong (steep 10–12 min). Cool completely.
2.    Whip cream + powdered sugar + vanilla
3.    Fold in mascarpone
4.    Dip ladyfingers quickly in houjicha (1 sec each side).
5.    Layer the bottom of your pan in soaked ladyfingers
6.    Spread a layer of cream over top.
7.    Repeat until you hit the top of the pan, end with a cream layer
8.    Chill 6 hours minimum, overnight best.
9.    Dust houjicha powder right before serving.