Description
A dreamy twist on the classic Italian dessert, this Ube Tiramisu combines creamy mascarpone and ube halaya for a vibrant, no-bake treat with layers of espresso-soaked ladyfingers and whipped ube cream.
Ingredients
Units
Scale
- 24 ladyfinger biscuits (savoiardi)
- 1 cup brewed espresso or strong coffee, cooled
- 1/2 tsp vanilla extract
- 1 cup ube halaya (purple yam jam)
- 1/2 cup powdered sugar
- 1 1/4 cups heavy whipping cream
- 8 oz mascarpone cheese, room temperature
- 1/4 tsp salt
- Ube powder for dusting
- Optional: extra ube halaya or ube extract for enhanced color
Instructions
- In a large bowl, beat heavy cream until soft peaks form.
- In a separate bowl, mix mascarpone cheese with ube halaya, vanilla extract, powdered sugar, and salt until smooth and well combined.
- Gently fold the whipped cream into the ube mascarpone mixture until fully incorporated.
- Quickly dip each ladyfinger into the cooled espresso and arrange a layer in the bottom of an 8×8-inch dish.
- Spread half of the ube cream mixture over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining ube cream.
- Smooth the top and refrigerate for at least 6 hours or overnight to set.
- Just before serving, dust generously with ube powder and optionally garnish with more ube halaya.
Notes
- Ensure the mascarpone is at room temperature for smooth mixing.
- Do not soak ladyfingers too long in coffee to avoid sogginess.
- Chilling overnight yields the best texture and flavor.
- Use ube extract for deeper color if desired.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 325 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg
