Save A creative collection of globally inspired desserts blending flavors and techniques from around the world including matcha&miso brownies, chai tiramisu, and black sesame cheesecake bars.
I first made these mash-ups for a weekend gathering where friends were delighted by the unexpected twists on familiar treats. Each dessert sparked new conversations around flavor origins and favorite combinations.
Ingredients
- Matcha&Miso Brownies: 115 g (1/2 cup) unsalted butter, 200 g (1 cup) bittersweet chocolate, chopped, 150 g (3/4 cup) granulated sugar, 2 large eggs, 1 tsp vanilla extract, 70 g (1/2 cup) all-purpose flour, 1 tbsp matcha powder, 1 tbsp white miso paste, 1/2 tsp fine sea salt
- Chai Tiramisu: 250 g (1 cup) mascarpone cheese, 150 ml (2/3 cup) heavy cream, 50 g (1/4 cup) sugar, 1 tsp vanilla extract, 100 ml strong chai tea cooled, 12 ladyfinger biscuits, 1 tbsp ground cinnamon, 1/2 tsp ground cardamom, cocoa powder for dusting
- Black Sesame Cheesecake Bars: 200 g (2 cups) chocolate cookie crumbs, 75 g (1/3 cup) unsalted butter melted, 400 g (14 oz) cream cheese softened, 100 g (1/2 cup) sugar, 2 large eggs, 60 ml (1/4 cup) black sesame paste, 1 tsp vanilla extract, pinch of salt
Instructions
- Matcha&Miso Brownies:
- Preheat oven to 175°C (350°F). Line a 20x20 cm (8-inch) baking pan with parchment paper. Melt butter and chocolate together in a heatproof bowl over simmering water. Whisk in sugar, then eggs one at a time, and vanilla. Sift in flour, matcha powder, and salt. Stir until just combined. Gently fold in miso paste until streaks remain for a marbled effect. Pour batter into pan and bake for 20&25 minutes, until set but still fudgy. Cool completely before slicing.
- Chai Tiramisu:
- Beat mascarpone, cream, sugar, and vanilla until thick and smooth. Quickly dip ladyfingers into cooled chai tea and layer in serving cups. Spread mascarpone mixture over ladyfingers. Dust with cinnamon, cardamom, and cocoa powder. Chill in fridge at least 2 hours before serving.
- Black Sesame Cheesecake Bars:
- Mix cookie crumbs with melted butter and press into a lined 20x20 cm (8-inch) pan. Beat cream cheese and sugar until smooth. Add eggs one at a time, then black sesame paste, vanilla, and salt. Pour over crust and smooth the top. Bake at 160°C (325°F) for 25&30 minutes, until set. Cool, then chill at least 2 hours before slicing.
Save My daughter loves decorating the tiramisu cups and gets especially excited about sprinkling cinnamon on top. Making these treats as a family tradition has added a tasty global flair to our celebrations.
Required Tools
Mixing bowls, electric mixer, 20x20 cm (8-inch) baking pan, saucepan and heatproof bowl, sifter, spatula, serving cups or glasses
Allergen Information
Contains gluten, dairy, eggs, soy (miso), and sesame. Always double-check miso and cookie ingredients for allergens before serving.
Nutritional Information
Calories: 320, Total Fat: 19 g, Carbohydrates: 32 g, Protein: 6 g (average per serving)
Save Serve these desserts chilled or at room temperature for the best flavor experience. Let your guests mix and match for a fun dessert celebration.
Kitchen Help
- → What flavors are featured in the brownies?
The brownies blend bittersweet chocolate with matcha powder and white miso, providing a fudgy base and subtle umami.
- → Can I substitute ingredients in these desserts?
Yes. Use tahini instead of miso, green tea or espresso for chai, and peanut butter for black sesame paste as alternatives.
- → Are these desserts suitable for vegetarians?
All treats are vegetarian-friendly, containing dairy, eggs, and gluten. Review labels if adjusting ingredients for dietary needs.
- → How should chai tiramisu be served?
Serve chilled in mini cups or glasses, layered with soaked ladyfingers and topped with spices for extra flavor and texture.
- → What's the best way to achieve the marbled effect in brownies?
Gently fold the miso paste into the mixed brownie batter, leaving visible streaks before pouring into the pan and baking.
- → Can cheesecake bars be made ahead?
Yes, chill cheesecake bars for at least two hours before serving. They can be made a day in advance for best texture.