If you’ve been on the lookout for a dessert that feels both familiar and wonderfully exotic, you’re in for a treat with this Purple Ube Tiramisu Recipe. Imagine the creamy, dreamy textures of classic tiramisu infused with the vibrant, naturally sweet essence of ube—purple yam—bringing a stunning color and a delightful Filipino-inspired twist. This no-bake dessert is not only visually captivating but also bursting with a delicate balance of flavors that will surely wow your friends and family.
Ingredients You’ll Need
With just a handful of ingredients, this recipe keeps things simple but impactful. Each component plays a crucial role in building the layers of flavor, creaminess, and that unmistakable purple hue that makes the Purple Ube Tiramisu Recipe so unique.
- Heavy whipping cream: Whipped to soft peaks, it adds lightness and richness to the cream layer.
- Mascarpone cheese: The silky, smooth base that gives tiramisu its signature creamy texture.
- Ube halaya (purple yam jam): Infuses the dessert with authentic, sweet ube flavor and its gorgeous color.
- Sweetened condensed milk: Sweetness and moisture that blend beautifully with the ube and cream.
- Vanilla extract: A subtle background note enhancing all the flavors.
- Whole milk or coconut milk: Used to dip ladyfingers; coconut milk is a great dairy-free alternative that complements the ube.
- Ube extract: Boosts the purple yam flavor and color in the dipping milk.
- Ladyfinger cookies (savoiardi): The classic sponge biscuits soak up the flavored milk, creating soft, cake-like layers.
- Purple yam powder or grated white chocolate (optional): For a pretty dusting that adds a visual and flavor flourish before serving.
How to Make Purple Ube Tiramisu Recipe
Step 1: Whip the Cream
Start by beating the heavy whipping cream in a large bowl until you see soft peaks forming. This means your cream is airy but still holds its shape, which is essential for achieving the light, fluffy texture that makes this dessert heavenly.
Step 2: Combine Mascarpone and Ube
In a separate bowl, mix together the mascarpone cheese, ube halaya, sweetened condensed milk, and vanilla extract until perfectly smooth and creamy. This luscious mixture provides the rich and sweet core of your tiramisu layers.
Step 3: Fold in the Whipped Cream
Gently incorporate the whipped cream into the ube and mascarpone blend. Folding rather than stirring preserves the airiness, ensuring your tiramisu stays light and tender instead of heavy.
Step 4: Prepare Dipping Mixture
Combine your choice of whole milk or coconut milk with the ube extract in a shallow bowl. This is what gives the ladyfinger cookies their irresistible flavor and beautiful purple tint.
Step 5: Assemble the Layers
Quickly dip each ladyfinger into the ube-infused milk—for just one to two seconds per side to avoid soggy cookies—and lay them in a single layer in your dish. Spread half of the ube cream mixture evenly atop the cookies. Then repeat with another dipped ladyfinger layer and finish with the remaining cream.
Step 6: Chill and Set
Cover the dish with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This resting time lets the flavors meld and the tiramisu set into that perfect soft, sliceable texture.
How to Serve Purple Ube Tiramisu Recipe
Garnishes
For an elegant final touch, sprinkle the top with purple yam powder or finely grated white chocolate. Not only does this add a little textural contrast, but it also amplifies the purple magic that’s signature to this dessert.
Side Dishes
Keep it simple with fresh fruit like mango slices or berries to complement the richness of the tiramisu. A light, citrusy salad or a cup of hot tea will also balance the sweet creaminess beautifully.
Creative Ways to Present
Try assembling individual servings in clear glass jars or martini glasses to showcase the stunning layers. This makes for a show-stopping presentation if you’re serving guests or packing dessert for a picnic.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Purple Ube Tiramisu Recipe keeps well in the refrigerator for up to 3 days. Just make sure it’s tightly covered to prevent it from absorbing other fridge odors.
Freezing
You can freeze this dessert for up to a month if needed. Wrap tightly with plastic wrap and aluminum foil to avoid freezer burn. Thaw it overnight in the fridge before serving for best texture.
Reheating
Since this dish is best enjoyed chilled, reheating is not recommended. Instead, serve it straight from the fridge for that perfect creamy, cool indulgence.
FAQs
Can I use dairy-free substitutes for this dessert?
Absolutely! Swapping out heavy cream with coconut whipped cream and using coconut milk is a fantastic way to make the Purple Ube Tiramisu Recipe dairy-free while keeping it luscious and flavorful.
Where can I find ube halaya?
Ube halaya is commonly available in Asian or Filipino grocery stores. If you can’t find it, you can make your own at home by cooking and mashing purple yam with condensed milk and a bit of butter, or look for reputable online suppliers.
How long should I soak the ladyfinger cookies?
Dipping each ladyfinger for just 1 to 2 seconds per side prevents them from becoming overly soggy, which keeps the tiramisu’s structure intact and ensures a pleasant texture.
Can I make this recipe ahead of time for a party?
Yes! In fact, the flavors are even better when the tiramisu has had time to chill overnight. Prepping it a day in advance frees you up on the day of your celebration and guarantees stunning results.
What makes this Purple Ube Tiramisu Recipe different from traditional tiramisu?
The key difference is the ube halaya and ube extract, which replace the classic coffee and cocoa components with a naturally sweet, vibrant purple yam flavor, giving it a fascinating Filipino-inspired twist.
Final Thoughts
There truly isn’t anything quite like sinking your spoon into a slice of this Purple Ube Tiramisu Recipe—it’s creamy, colorful, and a beautiful fusion of flavors that feels both nostalgic and new. Whether you’re sharing it with loved ones or treating yourself, it’s a dessert that brings joy with every bite. Trust me, once you try this recipe, it will become one of your most cherished go-to desserts for special occasions or anytime your sweet tooth calls.
Print
Purple Ube Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes plus 6 hours chilling
- Yield: 9 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Filipino-Inspired
- Diet: Vegetarian
Description
Purple Ube Tiramisu is a vibrant and creamy Filipino-inspired no-bake dessert that layers soft ladyfinger cookies soaked in purple yam milk with a luscious ube-flavored mascarpone cream. This colorful twist on the classic Italian tiramisu features ube halaya for a uniquely sweet and earthy flavor, making it a delightful and visually stunning treat perfect for any occasion.
Ingredients
Ube Cream Mixture
- 1 ½ cups heavy whipping cream
- 8 ounces mascarpone cheese, softened
- ½ cup ube halaya (purple yam jam)
- ¼ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Ladyfinger Soaking Milk
- 1 cup whole milk or coconut milk
- 1 tablespoon ube extract
Others
- 24–30 ladyfinger cookies (savoiardi)
- Purple yam powder or grated white chocolate for dusting (optional)
Instructions
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream until soft peaks form, creating a fluffy and stable base for the ube cream.
- Prepare the Ube Mascarpone Mixture: In another bowl, combine the softened mascarpone cheese, ube halaya, sweetened condensed milk, and vanilla extract. Mix until smooth and fully integrated to develop the distinct ube flavor.
- Fold Cream into Ube Mixture: Gently fold the whipped cream into the ube-mascarpone mixture until the cream is well incorporated and the mixture is light and fluffy.
- Make Ube Milk for Dipping: In a shallow bowl, stir together the milk and ube extract, creating the aromatic soaking liquid for the ladyfingers.
- Dip and Layer Ladyfingers: Quickly dip each ladyfinger into the ube milk for 1–2 seconds per side to avoid sogginess. Arrange a layer of dipped ladyfingers evenly at the bottom of a 9×9-inch dish.
- Layer the Cream: Spread half of the prepared ube cream mixture evenly over the ladyfinger layer and smooth the surface with a spatula.
- Repeat Layers: Repeat the dipping and layering process with the remaining ladyfingers and top with the remaining ube cream mixture, smoothing out the top layer.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. This chilling allows the flavors to meld and the dessert to set firmly.
- Serve: Before serving, optionally dust the top with purple yam powder or grated white chocolate for an appealing finish and enhanced flavor.
Notes
- You can substitute heavy cream with coconut whipped cream to make the dessert dairy-light and suitable for those avoiding dairy.
- Ube halaya is available at Asian or Filipino markets, or you may prepare it at home if desired.
- Be careful when dipping the ladyfingers to avoid soaking them too long to maintain the ideal texture.
- For a vegan version, consider using vegan cream substitutes and plant-based mascarpone alternatives.
