Global Dessert Mash-Ups (Print)
Blend worldwide flavors through matcha brownies, chai tiramisu, and sesame cheesecake bars.
# Ingredients:
→ Matcha-Miso Brownies
01 - 1/2 cup unsalted butter
02 - 1 cup bittersweet chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1 tablespoon matcha powder
08 - 1 tablespoon white miso paste
09 - 1/2 teaspoon fine sea salt
→ Chai Tiramisu (mini cups, optional)
10 - 1 cup mascarpone cheese
11 - 2/3 cup heavy cream
12 - 1/4 cup sugar
13 - 1 teaspoon vanilla extract
14 - 100 ml strong chai tea, cooled
15 - 12 ladyfinger biscuits
16 - 1 tablespoon ground cinnamon
17 - 1/2 teaspoon ground cardamom
18 - Cocoa powder, for dusting
→ Black Sesame Cheesecake Bars
19 - 2 cups chocolate cookie crumbs
20 - 1/3 cup unsalted butter, melted
21 - 14 ounces cream cheese, softened
22 - 1/2 cup sugar
23 - 2 large eggs
24 - 1/4 cup black sesame paste
25 - 1 teaspoon vanilla extract
26 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square pan with parchment paper. Melt butter and chocolate together in a heatproof bowl set over simmering water, stirring until smooth. Whisk in granulated sugar, then add eggs one at a time, mixing well between additions. Stir in vanilla extract. Sift in flour, matcha powder, and sea salt; fold gently until just combined. Add white miso paste and lightly fold to create a marbled effect. Transfer batter to the prepared pan. Bake for 20 to 25 minutes until set but still fudgy. Allow to cool completely before slicing into squares.
02 - In a mixing bowl, beat mascarpone cheese, heavy cream, sugar, and vanilla until thick and smooth. Quickly dip each ladyfinger into cooled chai tea and arrange in serving cups or glasses. Spoon mascarpone mixture over the soaked ladyfingers, smoothing the top. Dust the surface with ground cinnamon, cardamom, and cocoa powder. Chill in the refrigerator for at least 2 hours before serving.
03 - Combine chocolate cookie crumbs with melted unsalted butter and mix until evenly combined. Press mixture firmly into the bottom of a lined 8-inch square baking pan. In a separate bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly. Incorporate black sesame paste, vanilla extract, and a pinch of salt until the batter is uniform. Pour over the cookie crust and smooth the top with a spatula. Bake at 325°F for 25 to 30 minutes until the center is set. Cool to room temperature, then chill for at least 2 hours before slicing into bars.
# Expert Tips:
01 -
- Exciting international flavors combined in classic desserts
- Impress guests with unique fusion treats perfect for sharing
02 -
- White miso can be substituted with tahini for a different flavor profile
- Black sesame paste is available at Asian grocers but peanut butter makes a fun alternative
03 -
- Let brownies and cheesecake bars chill fully for clean cutting and intense flavor
- Serve tiramisu straight from the fridge for the best creamy texture