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
Scale
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.
