Save A creative collection of globally inspired desserts blending flavors and techniques from around the world—think matcha-miso brownies, chai tiramisu, and black sesame cheesecake bars.
I first tried blending these international flavors for a potluck, and everyone was curious and delighted by the unexpected combinations. This trio of treats is now my go-to for impressing guests and sparking conversations about food traditions.
Ingredients
- For 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
- For Chai Tiramisu (mini cups, optional): 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
- For 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 (mini cups):
- 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 family loves experimenting with these desserts on weekends, and each person has a favorite from the trio. We often debate which flavor fusion works best with tea as an afternoon treat.
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 (from miso), and sesame. Check individual ingredients as some brands use different allergens.
Nutritional Information
Calories: 320 per serving. Total Fat: 19 g. Carbohydrates: 32 g. Protein: 6 g (average values).
Save Serve these fusion treats on a single platter for a striking visual effect, and let guests pick their favorites. Enjoy exploring new global flavors in each bite!
Cooking Questions
- → What makes these desserts fusion-style?
They combine ingredients and techniques from different global cuisines, creating inventive new flavor profiles.
- → Can I substitute ingredients for dietary needs?
White miso can be swapped for tahini, and peanut butter can replace black sesame paste if needed.
- → How do I achieve a marbled effect in brownies?
Gently fold in miso paste, leaving visible streaks before baking for a beautiful marbled look.
- → What pairs well with these desserts?
Green tea or dessert wine complement the diverse flavors and create a pleasant finish to your meal.
- → Where can I find black sesame paste?
It is often available in Asian grocery stores; otherwise, peanut butter is a suitable alternative.
- → Are these suitable for vegetarians?
Yes, all desserts use vegetarian-friendly ingredients, but do check component labels for allergens.