Ube Tiramisu – A Super Pinoy Version Recipe

If you have a sweet spot for desserts that are both comforting and vibrant, then you are absolutely going to adore this Ube Tiramisu – A Super Pinoy Version. This Filipino twist on the classic Italian tiramisu uses the wonderfully purple-hued ube, transforming the familiar layers of lady fingers and creamy filling into a tropical celebration of flavor and color. The combination of sweet ube halaya, creamy mascarpone, and the nostalgic crunch of ube polvoron creates a dessert that’s as delightful to look at as it is to savor. Whether you’re sharing it at a family gathering or impressing friends, this Ube Tiramisu – A Super Pinoy Version will quickly become one of your most loved recipes.

Ingredients You’ll Need

Every ingredient in this recipe works in perfect harmony to deliver a dessert that’s creamy, flavorful, and bursting with ube goodness. From the ube halaya providing that natural purple hue and sweet bean flavor, to the mascarpone cheese lending silky richness, each component plays an essential role. Even the lady fingers soaked in melted ube ice cream add just the right texture to build this dessert’s signature layers.

• 2 Cups Ube Halaya: This sweet purple yam jam creates the distinct ube flavor and vibrant color of the tiramisu.
• 8 oz Mascarpone Cheese: Gives the filling a luscious, creamy texture that marries perfectly with the ube.
• 24-36 Lady Fingers or Broas: These act as the soft yet sturdy layers, soaking up the ube ice cream beautifully.
• 1 ½ Cups Melted Ube Ice Cream: Used to soak the lady fingers and enhance both flavor and moisture.
• ¼ Cup Crushed Ube Polvoron: Adds a delightful, crunchy topping that gives the tiramisu a sweet finish and textural contrast.

How to Make Ube Tiramisu – A Super Pinoy Version

Step 1: Prepare Your Pan

Grab an 8×8 square cake pan or baking dish—glass or metal works fine. Lightly spray it with butter baking spray to prevent sticking and make cleanup a breeze. Having your pan ready is crucial because you’ll be layering ingredients quickly, so no time to waste once you start soaking those lady fingers.

Step 2: Blend the Creamy Ube Filling

In a food processor, combine 2 cups of ube halaya with 8 ounces of mascarpone cheese. Blend them for about one to two minutes, until the mixture is perfectly smooth and velvety. This mixture forms the luscious filling that gives this dessert its irresistible creaminess and unforgettable taste.

Step 3: Soak the Lady Fingers

Pour the melted ube ice cream into a shallow bowl and quickly dip each lady finger, making sure all sides get coated but not too soggy. The ice cream soaking infuses the lady fingers with that lovely purple color and sweet ube flavor, while keeping the layers wonderfully moist.

Step 4: First Layer Assembly

Carefully arrange the soaked lady fingers in the bottom of your prepared pan to form a full layer. Next, spread half of your smooth ube cream mixture over the lady fingers, making sure every edge is covered for balanced flavor throughout every bite. Smooth the surface with an offset spatula or knife, so it looks neat and inviting.

Step 5: Repeat for the Second Layer

Dip the remaining lady fingers in the melted ube ice cream again, then place them on top of the first creamy layer, just like you did the first time. Spread the rest of the ube cream mixture over this second layer and smooth it out evenly. This double layering gives the tiramisu its signature richness and structure.

Step 6: Add the Crunchy Ube Polvoron Topping

Crush about a quarter cup of ube polvoron until it’s slightly crumbly but with a little texture left. Sprinkle it generously over the top of your assembled tiramisu. This sweet, milky crunch adds an exciting texture contrast and that extra bit of Filipino flair that makes this dessert truly special.

Step 7: Chill and Set

Cover the dish with plastic wrap and place it in the refrigerator to chill for at least two hours, or ideally overnight. This resting time allows the flavors to meld beautifully while the layers set perfectly. You can even prepare this Ube Tiramisu – A Super Pinoy Version up to two days ahead, making it a stress-free showstopper for any special occasion.

Step 8: Ready to Serve

When it’s time to enjoy, take the dessert out of the fridge and let it sit for about 10 minutes so the flavors open up and the tiramisu is easier to slice. Cut it into small squares and get ready to delight your guests with this vibrant and delicious treat.

How to Serve Ube Tiramisu – A Super Pinoy Version

Garnishes

To elevate your Ube Tiramisu – A Super Pinoy Version even more, consider adding fresh purple yam shavings, a light dusting of powdered sugar, or even a sprinkle of toasted coconut flakes. These garnishes complement the ube’s natural sweetness and add visual appeal that will wow at any gathering.

Side Dishes

This dessert shines on its own but pairs wonderfully with a simple cup of hot coffee or a mild tea to balance out the sweetness. For a truly Filipino-inspired experience, serve alongside traditional snacks like leche flan or puto for a multi-textured dessert spread that everyone will rave about.

Creative Ways to Present

Take your presentation up a notch by serving the tiramisu in individual glass jars or mini mason jars. This not only makes for an impressive presentation but is perfect for portion control and easy serving at parties. You could also layer the components in trifle bowls for a beautiful, colorful centerpiece that invites sharing and indulgence.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers tightly covered in the refrigerator. This Ube Tiramisu – A Super Pinoy Version holds up beautifully in the fridge for up to three days, allowing the flavors to deepen even further while maintaining its creamy texture and lovely layers.

Freezing

If you want to store it longer, freeze the tiramisu covered with plastic wrap and foil for up to one month. When ready to enjoy, thaw it overnight in the fridge for the best texture, avoiding direct heat to maintain the dessert’s creamy richness.

Reheating

Unlike many baked desserts, tiramisu is best served chilled, so reheating is not recommended. Instead, let any slightly frozen portions thaw gently at room temperature for about 10 to 15 minutes before serving, so the cream softens but stays refreshingly cool.

FAQs

Can I use store-bought ube halaya for this recipe?

Absolutely! Store-bought ube halaya works perfectly and offers consistent flavor and color. Just make sure it’s smooth and not too watery to get the best creamy texture in your tiramisu.

What if I can’t find ube ice cream? Can I use something else?

You can substitute the melted ube ice cream with ube-flavored syrup or even cooled sweetened purple yam extract mixed with a little milk. The key is to have a flavor-packed, liquid soaking for the lady fingers that complements the ube layers.

Are there any alternatives to lady fingers?

Yes! Broas, a Filipino sponge biscuit, makes an excellent substitute and will enhance the Pinoy authenticity of this dessert. You can also use sponge cake if lady fingers aren’t available, just make sure they’re sturdy enough to hold the layers once soaked.

How long should I chill the tiramisu before serving?

For the best texture and flavor melding, chill at least 2 hours but preferably overnight. This allows the layers to set and the lovely ube and mascarpone flavors to blend beautifully.

Can I double the recipe for a larger gathering?

Definitely! Just double all the ingredients and use a larger dish to accommodate the layers. The Ube Tiramisu – A Super Pinoy Version scales beautifully without losing any richness or flavor.

Final Thoughts

There is something truly magical about this Ube Tiramisu – A Super Pinoy Version, from its vibrant purple layers to its creamy, dreamy texture. It’s a celebration of Filipino flavors made accessible for any occasion, whether casual or formal. I can’t wait for you to try this recipe and watch it become a favorite in your dessert repertoire—because once you taste this ube twist on a classic, you’ll be hooked for good.

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