Explore global desserts blending unique flavors and techniques—matcha, chai, and black sesame star in every bite.
# What you 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
# Steps to follow:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Melt butter and chopped chocolate together in a heatproof bowl set over simmering water until smooth. Whisk in sugar, followed by eggs one at a time and vanilla extract. Sift in flour, matcha powder, and sea salt, stirring just until combined. Fold in white miso paste gently to create marbled streaks. Pour batter into prepared pan and bake for 20–25 minutes until set with a fudgy center. Allow brownies to cool completely before slicing.
02 - In a mixing bowl, beat mascarpone cheese, heavy cream, sugar, and vanilla extract together until thick and smooth. Briefly dip ladyfinger biscuits into cooled chai tea and layer in serving cups or glasses. Spread mascarpone mixture evenly over the soaked ladyfingers. Dust tops with ground cinnamon, cardamom, and cocoa powder. Chill assembled cups in the refrigerator for at least 2 hours before serving.
03 - Combine chocolate cookie crumbs and melted butter, then press evenly into a lined 8-inch square pan to form the base. In a separate bowl, beat softened cream cheese and sugar until smooth. Incorporate eggs one at a time, then blend in black sesame paste, vanilla extract, and salt. Pour cream cheese mixture over the prepared crust and smooth the top. Bake at 325°F for 25–30 minutes, until set in the center. Cool to room temperature, then refrigerate for at least 2 hours before slicing into bars.
