Creative fusion desserts blend matcha, chai, and sesame for bold global flavors in easy homemade sweets.
# 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 oz 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
# Method:
01 - Preheat oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper. Melt unsalted butter and chopped bittersweet chocolate together over simmering water in a heatproof bowl. Whisk in granulated sugar, then incorporate eggs one at a time, followed by vanilla extract. Sift in all-purpose flour, matcha powder, and fine sea salt; stir gently until just combined. Swirl in white miso paste to marble throughout the batter. Transfer the mixture to the pan and bake for 20 to 25 minutes, until set but still fudgy. Allow brownies to cool completely before slicing.
02 - Beat mascarpone cheese, heavy cream, sugar, and vanilla extract until smooth and thick using an electric mixer. Lightly dip each ladyfinger biscuit into cooled strong chai tea and arrange layers in serving cups or glasses. Spoon the mascarpone mixture on top of the biscuits and finish with a light dusting of ground cinnamon, ground cardamom, and cocoa powder. Refrigerate for a minimum of 2 hours before serving to allow flavors to meld.
03 - Combine chocolate cookie crumbs with melted unsalted butter and press evenly into a parchment-lined 8-inch square baking pan to form a firm base. Beat softened cream cheese and sugar until creamy, then mix in eggs individually. Add black sesame paste, vanilla extract, and a pinch of salt, blending until smooth. Pour the filling over the crust and smooth the surface. Bake at 325°F (160°C) for 25 to 30 minutes, until the center is set. Cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.
