Global Dessert Mash-Ups (Print)
Fusion desserts bring global flavors together, with matcha brownies, chai tiramisu, and sesame cheesecake bars.
# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch baking pan with parchment paper. Melt unsalted butter and bittersweet chocolate together in a heatproof bowl set over simmering water. Remove from heat and whisk in granulated sugar, then incorporate eggs one at a time and vanilla extract. Sift in all-purpose flour, matcha powder, and sea salt, mixing just until combined. Gently fold in white miso paste to create marbled streaks. Transfer batter to prepared pan and bake for 20 to 25 minutes, ensuring center remains fudgy. Cool thoroughly before slicing.
02 - Using an electric mixer, beat mascarpone cheese, heavy cream, sugar, and vanilla extract together until thick and smooth. Quickly dip ladyfinger biscuits into cooled chai tea and arrange them in serving cups. Layer the whipped mascarpone mixture over the soaked biscuits, then dust with ground cinnamon, cardamom, and cocoa powder. Refrigerate for at least 2 hours prior to serving.
03 - Combine chocolate cookie crumbs with melted unsalted butter, pressing mixture into a lined 8-inch baking pan to form the crust. Beat softened cream cheese and sugar until smooth, adding eggs individually, then blend in black sesame paste, vanilla extract, and salt. Pour cheesecake batter over the crust, smoothing the surface evenly. Bake at 325°F for 25 to 30 minutes, until set. Cool thoroughly, then chill for a minimum of 2 hours before slicing.
# Expert Advice:
01 -
- Bold fusion of global flavors
- Three unique desserts in one easy-to-follow collection
02 -
- White miso can be replaced with tahini for a different flavor profile.
- Check miso and cookie ingredients closely for allergens in store-bought versions.
03 -
- Chill the cheesecake bars thoroughly for clean slicing and best texture.
- Bring eggs and cream cheese to room temperature before mixing for smoother batter.