Whisk egg yolks, sugars, and salt until creamy looking
Warm over double boiler 3–4 minutes until sugar dissolves, then cool
Add mascarpone and whisk smooth
Whip cold heavy cream with hojicha powder and vanilla to medium peaks
Fold whipped cream into mascarpone mixture and chill
Prepare hojicha soak by mixing 2 tsp hojicha powder, 1 tsp sugar, and 120 mL hot water, then cool
Quickly dip each ladyfinger (1 second per side) in cooled hojicha soak
Layer half the dipped ladyfingers in 8x8 baking pan and spread half the cream
Repeat with second layer of ladyfingers and remaining cream
Cover and chill for minimum 8 hours or overnight
When ready to serve, pipe additional chilled cream on top
Dust with cocoa powder
