Global Dessert Mash-Ups (Printable)
Fusion sweets blend global flavors—matcha brownies, chai tiramisu cups, sesame cheesecake bars. Vegetarian-friendly baking.
# 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 - 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 baking pan with parchment paper.
02 - Using a heatproof bowl set over simmering water, melt butter and chopped chocolate together until smooth.
03 - Whisk granulated sugar into the melted chocolate mixture. Add eggs, one at a time, and blend, followed by vanilla extract.
04 - Sift all-purpose flour, matcha powder, and salt into the bowl. Stir gently until just integrated.
05 - Gently fold in white miso paste, leaving visible streaks for a marbled effect.
06 - Transfer batter to the prepared pan and bake for 20–25 minutes, ensuring centers remain slightly fudgy. Allow to cool completely before slicing.
07 - Beat mascarpone cheese, heavy cream, sugar, and vanilla in a mixing bowl using an electric mixer until thick and smooth.
08 - Briefly dip ladyfinger biscuits into cooled chai tea, layering them into serving cups or glasses.
09 - Spread whipped mascarpone mixture over ladyfingers. Sprinkle ground cinnamon, ground cardamom, and cocoa powder on top.
10 - Refrigerate tiramisu cups for at least 2 hours before serving.
11 - Mix chocolate cookie crumbs with melted unsalted butter and press evenly into a lined 8-inch square pan.
12 - Using an electric mixer, beat softened cream cheese with sugar until smooth. Add eggs individually, then blend in black sesame paste, vanilla extract, and a pinch of salt.
13 - Pour filling over cookie crust and smooth the surface. Bake at 325°F for 25–30 minutes until set. Cool, then refrigerate for at least 2 hours before slicing.
# Cooking Tips:
01 -
- Easy to make ahead for gatherings or potlucks
- Fusion flavors and unique ingredients make it fun to share
- No fancy equipment required
- Great for both kids and adults plus vegetarian friendly
02 -
- A little bit of miso can transform chocolate making brownies standout
- Chai spices create warmth without overpowering creamy filling
- Black sesame paste brings a toasty unique layer to classic cheesecake bars
- Dessert trays featuring these become instant conversation starters
03 -
- Always sift matcha powder to avoid bitter clumps in brownies
- Cool tiramisu cups as long as possible for the best texture
- Use fresh sesame paste for full flavor and a smooth cheesecake swirl