Fusion desserts combining global flavors: matcha-miso brownies, chai tiramisu, black sesame cheesecake bars.
# What You'll Need:
→ 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. Line an 8-inch square pan with parchment paper. Melt the butter and chopped chocolate together in a heatproof bowl over simmering water. Whisk in granulated sugar, then add eggs one at a time, followed by the vanilla extract. Sift in flour, matcha powder, and salt, and stir gently until just combined. Fold in the miso paste to create marbled streaks without fully mixing. Pour the batter into the prepared pan and bake for 20 to 25 minutes until set but still fudgy. Cool completely before slicing.
02 - In a mixing bowl, beat together mascarpone cheese, heavy cream, sugar, and vanilla extract until thick and smooth. Quickly dip each ladyfinger into cooled chai tea, then layer in serving cups or glasses. Spoon mascarpone mixture over the ladyfingers. Dust with ground cinnamon, ground cardamom, and cocoa powder. Chill for at least 2 hours before serving.
03 - Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture into the base of a lined 8-inch square pan. With an electric mixer, beat cream cheese and sugar until smooth. Add eggs one by one, then blend in black sesame paste, vanilla extract, and a pinch of salt. Pour the cheesecake filling over the crust and smooth the top. Bake at 325°F for 25 to 30 minutes, until set. Allow to cool, then chill for at least 2 hours before slicing into bars.
