3
egg yolks
4
tablespoon sugar
2
tablespoon black sesame paste (combine 1 tablespoon of ground black sesame
seeds and 1 tablespoons honey)
1/4
cup milk
8
oz mascarpone cheese
1
cup heavy cream
½
teaspoon vanilla
4
tablespoons of black sesame powder
2
tablespoons powdered sugar
1
cup hot water
2
tablespoons hojicha powder
1
packet of lady fingers
Black
sesame powder (topping)
Instructions
1.
Make the black sesame paste (combine 1 tablespoon ground black sesame powder
and 1 tablespoon honey)
2.
Heat milk slightly
3.
In separate bowl, whisk egg yolks with sugar and black sesame paste.
4.
When milk begins to steam, slow temper egg yolks with small amount of the
heated milk and whisk vigorously. Then put this mixture back with rest of the
milk.
5.
Heat custard until thickened.
6.
Cool a few minutes and then cover with saran wrap. The saran wrap should be
placed directly on the custard to prevent it from forming a film. Sit in
fridge for at least 1-2 hours.
7.
Mix the custard with mascarpone.
8.
Whip the heavy cream with vanilla until stiff mix. Combine with mascarpone +
custard mixture. Also added in 4 tablespoons of black sesame powder and 2
tablespoons of powdered sugar for more intense black sesame flavor.
9.
In bowl, combine hot water with hojicha powder. Dip the ladyfingers in the
hojicha tea.
10.
Alternate layers of dipped ladyfingers with black sesame custard, ending with
the custard. Made ~10-11 small rectangular cups.
11.
Sprinkle the top with black sesame powder.
12.
Chill for 2 hours or more before serving.
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