Description
This stunning Ube Tiramisu reimagines the classic Italian dessert with vibrant purple layers of ube halaya and mascarpone cream, infused with espresso and delicate hints of ube extract. It’s rich, velvety, and subtly sweet—perfect for ube lovers and anyone craving a unique twist on tiramisu.
Ingredients
For the Zabaglione (Ube Custard Base):
3 egg yolks
¼ cup white sugar
For the Coffee-Ube Dip:
1 cup espresso or strong coffee
¼ teaspoon ube extract
For the Mascarpone-Ube Cream:
½ cup heavy cream
1 cup (8 oz) mascarpone cheese
1 cup ube halaya (purple yam jam), slightly warmed
¼ teaspoon ube extract
For Assembly and Finishing:
1 package ladyfingers
1–2 tablespoons ube powder, for dusting
Instructions
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In a shallow bowl, combine espresso and ¼ teaspoon ube extract to create the coffee-ube dipping mixture. Set aside.
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In a heatproof bowl set over a pot of simmering water (without touching the water), whisk together the egg yolks and white sugar continuously for several minutes until thick, pale, and mousse-like. Remove from heat and let cool slightly.
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In another bowl, whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese, warmed ube halaya, and ¼ teaspoon ube extract. Mix until smooth and well-blended. Avoid overmixing.
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Spread a thin layer of ube halaya on the bottom of a 9×9-inch dish.
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Briefly dip ladyfingers one at a time into the coffee-ube mixture and layer them in the dish over the halaya.
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Spread half of the mascarpone-ube cream mixture evenly over the soaked ladyfingers.
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Repeat with another layer of dipped ladyfingers and finish with the remaining cream. Smooth the top with a spatula.
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Cover the dish and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the dessert to set.
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Just before serving, dust the top with ube powder using a fine mesh sieve for a beautiful finish.
Notes
Make sure the ube halaya is slightly warm before mixing to prevent clumping.
You can substitute the espresso with decaf or use instant coffee dissolved in hot water.
Ube extract enhances both flavor and color—add more if a deeper purple hue is desired.
Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino-Inspired, Fusion