Globally inspired desserts merge unique tastes like matcha-miso, chai tiramisu, and black sesame cheesecake.
# Ingredient List:
→ 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 - 1/3 cup 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 oz 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 (175°C). Line an 8-inch square baking pan with parchment. Melt butter and chocolate in a heatproof bowl set over simmering water. Whisk in sugar, then add eggs one at a time and vanilla extract. Sift in flour, matcha powder, and salt. Stir until just combined. Lightly fold in miso paste to achieve a marbled pattern. Pour batter into pan and bake for 20–25 minutes until set but still chewy. Cool completely before cutting.
02 - Beat mascarpone, heavy cream, sugar, and vanilla in a bowl until thick and smooth. Quickly immerse each ladyfinger in cooled chai tea and arrange them in serving cups or glasses. Spread mascarpone mixture over the ladyfingers. Dust each cup with ground cinnamon, cardamom, and cocoa powder. Refrigerate for at least 2 hours before serving.
03 - Combine chocolate cookie crumbs with melted butter, pressing mixture into the base of a lined 8-inch square pan. In a separate bowl, beat cream cheese and sugar until smooth. Incorporate eggs one at a time, followed by black sesame paste, vanilla extract, and a pinch of salt. Spread the filling evenly over the cookie crust. Bake at 325°F (160°C) for 25–30 minutes, until firm. Allow to cool, then refrigerate for at least 2 hours before slicing.
