Say hello to a playful twist on the classic Italian dessert: Purple Ube Tiramisu! This gorgeous, no-bake treat transforms creamy ube halaya and mascarpone into layers of dreamy flavor, all tucked between light, ube-infused ladyfingers. Vividly purple and blissfully creamy, this dessert gives you the rich nostalgia of tiramisu with a distinctly Filipino flair. Whether you’re a long-time ube lover or discovering its magic for the first time, this Purple Ube Tiramisu is pure joy in every bite.
Ingredients You’ll Need
The best part about making Purple Ube Tiramisu is how straightforward the ingredients are, yet each one brings something magical. The color, flavor, and luscious texture all come together thanks to this carefully chosen lineup. Here’s what you’ll want at your side before you start layering!
- Heavy whipping cream: This airy base makes every spoonful of tiramisu light and cloud-like, so don’t skimp on the whipping step!
- Mascarpone cheese (softened): Smooth and mildly tangy, mascarpone is the backbone of classic tiramisu but also pairs perfectly with ube.
- Ube halaya (purple yam jam): The star! This sweet, vibrant jam infuses the dessert with that unmistakable purple hue and gentle earthiness.
- Sweetened condensed milk: Adds just enough sweetness and helps the filling achieve its velvety texture.
- Vanilla extract: Enhances the ube’s natural aroma and brings a warm, familiar note to the cream.
- Whole milk or coconut milk (for soaking): Provides moisture for the ladyfingers and, if you choose coconut, adds a subtle tropical vibe.
- Ube extract: For an extra pop of ube flavor and color, this is the secret weapon every purple dessert needs.
- Ladyfinger cookies (savoiardi): These classic biscuits act as the delicate layers that hold everything together.
- Shredded coconut or ube powder (optional, for garnish): Sprinkle over the top for a little dazzle and extra flavor at serving time.
How to Make Purple Ube Tiramisu
Step 1: Whip the Cream
Begin by pouring your heavy whipping cream into a chilled mixing bowl. Using a stand mixer or a handheld whisk, beat the cream until it reaches stiff peaks—this should take about 2-3 minutes. Don’t rush this part! The lightness of your finished Purple Ube Tiramisu really starts here. Set aside when done.
Step 2: Make the Ube Cream Mixture
In a separate, large bowl, combine the softened mascarpone cheese, ube halaya, sweetened condensed milk, and vanilla extract. Blend until the mixture is super smooth, creamy, and vividly purple. This is where all the ube magic – color, flavor, and gentle sweetness – comes together.
Step 3: Fold It All Together
With a gentle hand (and maybe a silicone spatula), fold the whipped cream into your ube mascarpone mixture. The goal is to keep it light and airy, so fold just until everything is evenly blended. You should have a gorgeous, fluffy purple cream that’s irresistible even before you assemble!
Step 4: Make the Ube Milk Soak
In a shallow dish, mix your milk of choice (whole or coconut) with the ube extract. This turns your soak into a vibrant, fragrant base and ensures your ladyfingers soak up both moisture and flavor—insider secret for ultra-tasty Purple Ube Tiramisu!
Step 5: Dip and Layer the Ladyfingers
Working swiftly, dip ladyfingers one by one into the ube milk mixture, flipping for just a second or two. You want them moistened but not falling apart. Lay half of them in a single layer at the bottom of a 9×9-inch dish, creating your first level of structure.
Step 6: Add the First Layer of Ube Cream
Spread half of your gorgeous ube cream mixture over the dipped ladyfingers, smoothing to the edges. You’ll notice the color contrast already! This first layer nestles fluffiness right into those soaked cookies, starting the signature texture of your tiramisu.
Step 7: Repeat and Finish
Dip and layer the rest of the ladyfingers for your second layer. Spread the remaining ube cream on top, smoothing it out for a vibrant finish. This is when the dessert turns almost regal in the pan—a true centerpiece!
Step 8: Chill to Set
Cover your tiramisu and let it chill in the refrigerator for at least 4 hours (overnight is best). This step allows all the flavors to meld together and the layers to firm up, making it sliceable and ultra-luscious.
Step 9: Garnish and Serve
Before serving, sprinkle the top of your Purple Ube Tiramisu with shredded coconut or a dusting of ube powder for extra flair and flavor. Slice, serve cold, and watch everyone swoon over those beautiful purple layers!
How to Serve Purple Ube Tiramisu
Garnishes
A finishing flourish can make your Purple Ube Tiramisu truly unforgettable. Try a light dusting of ube powder, a scattering of shredded coconut, or even a few curls of white chocolate on top. Not only does this boost visual appeal, but it also enhances the flavor with more creamy, nutty, or subtly sweet notes.
Side Dishes
This dessert pairs beautifully with a brightly brewed tea (think jasmine or green tea) or a cup of rich Filipino coffee. For celebrations, a scoop of coconut or vanilla ice cream alongside the tiramisu is fun and makes the whole experience even more decadent!
Creative Ways to Present
Ditch the big pan and try serving individual portions in small glass jars or dessert cups for parties and potlucks. You can also use a piping bag for the ube cream to create layers with crisp, clean lines. If you’re feeling playful, layer with other tropical fruits like mango cubes for a fusion effect that takes your Purple Ube Tiramisu to a whole new level.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Purple Ube Tiramisu tightly covered in the fridge. It’ll stay fantastic for up to 4 days. The flavors deepen beautifully as it sits, so don’t be afraid to make extra just for the joy of sneaking slices after dinner (or, let’s be real, at breakfast).
Freezing
Yes, you can freeze Purple Ube Tiramisu! Simply cover the dish tightly with plastic wrap and then foil, or portion individual slices into airtight containers. It’ll keep well for up to a month. Thaw overnight in the fridge before serving for best results.
Reheating
Since this dessert is meant to be served cold and creamy, there’s no need for reheating. If frozen, just let it thaw slowly in the refrigerator. For that perfect chilled consistency and flavor, avoid microwaving or heating—it’s at its best straight from the fridge!
FAQs
Can I make this Purple Ube Tiramisu dairy-free?
Absolutely! Swap the heavy whipping cream for coconut whipped cream and use a plant-based mascarpone alternative. Pair that with coconut milk for soaking the ladyfingers, and you have a creamy, dreamy, and entirely dairy-free version.
What if I can’t find ube halaya?
If you don’t have store-bought ube halaya, you can make your own by mashing steamed purple yam (ube) and mixing it with condensed milk and butter. Just be sure to cool it before adding to the cream mixture.
Can I assemble Purple Ube Tiramisu in advance?
Yes, and in fact, it’s even better when prepped the day before! Letting it chill overnight helps all the layers set and meld together, giving you the ultimate texture and depth of flavor.
Do I have to use ladyfingers?
Ladyfingers are classic, but you can also use sponge cake cut into strips or even soft, dry biscuits as a substitute. The key is to choose something sturdy enough to hold up after soaking.
How do I keep the color so vibrant?
Adding ube extract to both the cream and milk soak does wonders for keeping the deep purple hue front and center. Make sure to use a rich ube halaya too, and chill well before serving for the brightest results.
Final Thoughts
Once you try Purple Ube Tiramisu, you’ll understand the fuss: it’s stunning, surprisingly simple, and utterly delicious. Bring a bit of Filipino flair to your dessert table and watch it quickly become a new favorite. Gather your ingredients, get whisking, and enjoy every purple bite!
Print
Purple Ube Tiramisu Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes (plus chilling)
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino-Inspired
- Diet: Vegetarian
Description
Indulge in a unique twist on the classic tiramisu with this Purple Ube Tiramisu recipe. Creamy, decadent, and infused with the vibrant flavors of ube, this Filipino-inspired dessert is sure to impress your taste buds.
Ingredients
Whipped Cream:
- 1½ cups heavy whipping cream
Ube Cream Mixture:
- 8 oz mascarpone cheese (softened)
- 1 cup ube halaya (purple yam jam)
- ¼ cup sweetened condensed milk
- 1 teaspoon vanilla extract
Soaking Mixture:
- 1½ cups whole milk or coconut milk
- 2 tablespoons ube extract
Additional:
- 24–30 ladyfinger cookies (savoiardi)
- Optional: shredded coconut or ube powder for garnish
Instructions
- Prepare Whipped Cream: Beat heavy cream until stiff peaks form.
- Make Ube Cream Mixture: Mix mascarpone, ube halaya, condensed milk, and vanilla until smooth. Fold in whipped cream.
- Soak Ladyfingers: Dip ladyfingers in milk and ube extract mixture.
- Assemble: Layer ladyfingers and ube cream in a dish. Refrigerate for at least 4 hours.
- Serve: Garnish with coconut or ube powder before serving.
Notes
- Consider homemade ube halaya for a personal touch.
- For a dairy-free option, use coconut whipped cream and plant-based mascarpone.
- Best served chilled overnight for enhanced flavors.
Nutrition
- Serving Size: 1 square
- Calories: 360
- Sugar: 18g
- Sodium: 90mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
