Dessert

Global Dessert Mash-Ups Recipe

BySophie Carsel January 7, 2026January 7, 2026

Introduction

This Global Dessert Mash-Up brings together three unique treats in one delicious experience: matcha-miso brownies, chai tiramisu cups, and black sesame cheesecake bars. Each dessert showcases bold flavors and textures inspired by international favorites, making it perfect for adventurous home bakers.

A white plate holds three desserts: a large square brownie with dark brown and bright green swirls on top, showing a moist texture; next to it is a small clear glass filled with layered cream and coffee-soaked cake, topped with cocoa powder and a small cookie sticking out on one side; beside the glass is a small rectangular slice of dark chocolate tart with a light cream layer on top and some crumbly bits sprinkled over the chocolate; a silver fork rests near the tart, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1 cup bittersweet chocolate, chopped
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon matcha powder
1 tablespoon white miso paste
1/2 teaspoon fine sea salt
1 cup mascarpone cheese
2/3 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract
1/3 cup strong chai tea, cooled
12 ladyfinger biscuits
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom
Cocoa powder, for dusting
2 cups chocolate cookie crumbs
1/3 cup unsalted butter, melted
14 ounces cream cheese, softened
1/2 cup sugar
2 large eggs
1/4 cup black sesame paste
1 teaspoon vanilla extract
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper to ensure easy removal of the brownies.
Step 2: Melt the butter and chopped bittersweet chocolate together in a heatproof bowl set over simmering water. Stir gently until the mixture is smooth and fully combined.
Step 3: Whisk the granulated sugar into the melted chocolate and butter mixture. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
Step 4: Sift the all-purpose flour, matcha powder, and sea salt into the wet ingredients. Stir gently until just combined to maintain a tender brownie texture.
Step 5: Fold the white miso paste carefully into the batter, creating a marbled effect throughout.
Step 6: Pour the batter into the prepared pan and bake for 20 to 25 minutes, until the center is set but slightly fudgy. Allow to cool completely before slicing.
Step 7: While the brownies bake, prepare the chai tiramisu mixture by beating the mascarpone cheese, heavy cream, sugar, and vanilla extract in a bowl until thick and smooth.
Step 8: Quickly dip the ladyfinger biscuits into the cooled strong chai tea and arrange them in serving cups or glasses as the first layer.
Step 9: Spoon the mascarpone mixture over the dipped biscuits. Dust the top with ground cinnamon, cardamom, and a light sprinkle of cocoa powder.
Step 10: Refrigerate the tiramisu cups for at least 2 hours to allow the flavors to meld.
Step 11: For the cheesecake crust, combine chocolate cookie crumbs with the melted butter and press firmly into a lined 8-inch square pan to form an even base.
Step 12: Beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition, then incorporate black sesame paste, vanilla extract, and a pinch of salt.
Step 13: Pour the cheesecake filling over the crust and bake at 325°F (160°C) for 25 to 30 minutes, until just set but still slightly creamy in the center.
Step 14: Cool the cheesecake thoroughly, then refrigerate for at least 2 hours before slicing into bars.

Tips & Variations

Use high-quality matcha and black sesame paste for the best flavor and vibrant colors.
If you prefer less sweetness, reduce the sugar slightly in the tiramisu and cheesecake components.
For extra texture, sprinkle crushed nuts or chocolate chips into the brownie batter before baking.
You can swap chai tea with espresso for a more traditional tiramisu flavor.

Storage

Store each dessert separately in airtight containers in the refrigerator. The brownies and cheesecake bars will keep well for up to 4 days. Tiramisu cups are best enjoyed within 2 days for optimal freshness. Reheat the brownies and cheesecake bars gently at room temperature before serving, but do not microwave tiramisu.

How to Serve

A white plate on a white marbled texture holds three desserts: a square brownie with green and dark brown swirled top, showing a dense texture; a small glass cup filled with layered cream and coffee-soaked cake, topped with light brown cocoa powder and a small biscuit piece sticking out; and a rectangular piece of dark chocolate tart with a light cream layer on top and a crumbly texture, placed next to a silver fork. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these desserts ahead of time?

Yes, all three components can be prepared in advance. Store tiramisu in the refrigerator and bake the brownies and cheesecake bars a day ahead for convenient serving.

What can I substitute for white miso paste in the brownie recipe?

If white miso is unavailable, you can use a mild soy sauce or omit it altogether, but the miso adds a unique savory depth that enhances the brownie’s flavor.