Globally inspired desserts featuring matcha brownies, chai tiramisu, and black sesame cheesecake bars.
# 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 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F (175°C). Line an 8-inch baking pan with parchment paper. Melt butter and chocolate together in a heatproof bowl set over simmering water. Whisk in sugar, then add eggs individually and vanilla extract. Sift in flour, matcha powder, and salt, stirring just until combined. Gently fold in miso paste, leaving visible streaks for a marbled appearance. Pour batter into pan and bake for 20–25 minutes until set with a fudgy center. Cool completely before slicing.
02 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract until thick and smooth using an electric mixer. Briefly dip ladyfinger biscuits into cooled chai tea, then layer them in serving cups. Spoon mascarpone mixture over the ladyfingers. Finish with a dusting of ground cinnamon, cardamom, and cocoa powder. Refrigerate at least 2 hours before presenting.
03 - Combine chocolate cookie crumbs with melted butter and press evenly into a lined 8-inch pan. Beat cream cheese and sugar until smooth; add eggs one at a time, then stir in black sesame paste, vanilla extract, and a pinch of salt. Pour mixture over crust, smoothing the top. Bake at 325°F (160°C) for 25–30 minutes until set. Cool, then chill for a minimum of 2 hours before slicing.
