Ube Tiramisu Recipe
Introduction
Ube Tiramisu is a delightful twist on the classic Italian dessert, featuring the unique, vibrant flavor of ube halaya. This no-bake treat combines creamy mascarpone, fragrant espresso, and purple yam for a colorful and delicious dessert perfect for any occasion.
Ingredients
- 3 egg yolks
- ¼ cup white sugar
- 1 cup espresso or strong coffee
- ¼ teaspoon ube extract (plus extra for mascarpone mixture)
- ½ cup heavy cream
- 1 cup (8 oz) mascarpone cheese
- 1 cup ube halaya
- 1 package ladyfingers
- 1-2 tablespoons ube powder for dusting
Instructions
- Step 1: Prepare the coffee and ube mixture by combining the espresso and ¼ teaspoon ube extract in a shallow dish. Set aside.
- Step 2: Make the zabaglione by whisking egg yolks and sugar over a pan of simmering water, ensuring the bowl doesn’t touch the water. Whisk continuously until the mixture thickens into a pale, airy mousse. Remove from heat and allow to cool.
- Step 3: Whip heavy cream until soft peaks form. Add mascarpone cheese, cooled zabaglione, ube halaya, and ¼ teaspoon ube extract. Mix gently until well combined. If the ube halaya is cold, warm it briefly in the microwave to avoid clumping.
- Step 4: Spread a thin layer of ube halaya evenly on the bottom of your serving dish with a spatula.
- Step 5: Quickly dip ladyfingers into the coffee and ube mixture—avoid soaking them excessively to prevent sogginess. Arrange a single layer of dipped ladyfingers on top of the ube halaya base.
- Step 6: Spoon half of the mascarpone zabaglione mixture over the ladyfingers, spreading evenly.
- Step 7: Repeat dipping the remaining ladyfingers, arrange them over the cream layer, then cover with the remaining mascarpone mixture. Smooth the top with a spatula.
- Step 8: Cover the dish with cling wrap and refrigerate for at least 6 hours or overnight to set and allow flavors to meld.
- Step 9: Before serving, dust the top evenly with ube powder using a sifter to avoid clumps.
Tips & Variations
- Warming the ube halaya slightly before mixing helps prevent clumps and keeps your cream smooth and fluffy.
- Use strong espresso for a deeper coffee flavor or substitute with instant coffee dissolved in hot water if needed.
- Add a splash of ube-flavored liqueur to the coffee dip for an adult version.
- For added texture, sprinkle toasted coconut flakes between layers.
Storage
Store the tiramisu covered in the refrigerator for up to 3 days. Serve chilled for the best texture and flavor. If needed, let it sit at room temperature for about 10 minutes before serving to soften slightly.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream cheese instead of mascarpone?
Mascarpone has a smoother, creamier texture and a milder flavor, which works best in tiramisu. Using cream cheese may result in a tangier and thicker mixture, which alters the traditional taste and texture.
What if I don’t have ube extract or powder?
You can omit ube extract and powder, but keep in mind the unique purple color and flavor will be less pronounced. Alternatively, increase the amount of ube halaya to boost the flavor.
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Ube Tiramisu Recipe
- Total Time: 6 hours 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Ube Tiramisu is a vibrant twist on the classic Italian dessert, blending the creamy richness of mascarpone and zabaglione with the unique, sweet flavor of ube halaya. Layers of coffee-soaked ladyfingers infused with ube extract create a delightful fusion of traditional tiramisu and Filipino ube flavors. Perfect for those who enjoy indulgent, colorful desserts with a tropical flair.
Ingredients
Zabaglione:
- 3 egg yolks
- ¼ cup white sugar
Coffee Dip:
- 1 cup espresso or strong coffee
- ¼ teaspoon ube extract
Mascarpone Mixture:
- ½ cup heavy cream
- 1 cup (8 oz) mascarpone cheese
- 1 cup ube halaya
- ¼ teaspoon ube extract
Other Ingredients:
- 1 package Lady Fingers
- 1–2 tablespoons ube powder for dusting
Instructions
- Prepare the Coffee and Ube Mixture: Combine the espresso or strong coffee with ¼ teaspoon of ube extract in a shallow dish. Set aside to allow the flavors to meld.
- Make the Zabaglione: Set a stainless steel bowl over a pan of simmering water, ensuring the bowl does not touch the water. Whisk the egg yolks and sugar continuously until the mixture thickens and becomes a pale, airy mousse with a thick consistency. Remove from heat and let it cool.
- Mix the Mascarpone Mixture: Whip the heavy cream until soft peaks form. Gently fold in the mascarpone cheese, the cooled zabaglione, ube halaya (warmed slightly to prevent clumping), and ¼ teaspoon ube extract. Mix until well combined and smooth.
- Assemble the Tiramisu: Spread a thin layer of ube halaya evenly at the base of your serving dish. Quickly dip each ladyfinger into the coffee and ube mixture—just a brief dunk to avoid sogginess—and layer them to cover the base. Spoon half of the mascarpone zabaglione mixture evenly over the ladyfingers. Repeat the dipping and layering with the remaining ladyfingers and top with the remaining cream mixture, smoothing the surface with a spatula.
- Chill and Serve: Cover the dish with cling wrap and refrigerate for at least 6 hours or overnight to allow the dessert to set and flavors to marry. Before serving, dust the top generously with ube powder using a sifter to avoid clumps.
Notes
- Ensure the ube halaya is slightly warmed (10-15 seconds in microwave) before mixing to prevent clumping in the cream.
- Do not soak the ladyfingers too long in the coffee mixture to maintain optimal texture.
- Use a sifter for dusting ube powder to get an even, clump-free layer.
- For best flavor, make the tiramisu at least 6 hours in advance or overnight to allow the layers to meld.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Filipino-Italian Fusion
Keywords: Ube Tiramisu, Filipino dessert, ube halaya, mascarpone dessert, coffee tiramisu, no-bake dessert
