Ube Tiramisu
Ube Tiramisu
Ingredients
For the Tiramisu Cream Base
- 7 egg yolks
- 3/4 cup granulated sugar
For the Mascarpone & Ube Whipped Cream
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon ube flavoring, or to taste
For the Ube Coffee Mixture
- 1 tablespoon instant espresso powder, or to taste
- 1/2 cup water, or as needed
- 1/2 teaspoon ube extract, or to taste
For Assembly and Garnish
- 24 ladyfingers, such as Alessi Biscotti Savoiardi
- 1/2 cup sweetened coconut flakes
- 2 tablespoons cocoa powder, for dusting
Instructions
- 1
Prepare the Tiramisu Cream Base: In a heatproof bowl, combine the egg yolks and granulated sugar. Set the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture becomes pale in color, thickens, and doubles in volume, about 8-10 minutes. Remove from heat and set aside to cool slightly.
⏱️ 15 min
- 2
Prepare the Mascarpone: In a separate bowl, whip the mascarpone cheese until it is smooth and creamy. Set aside.
⏱️ 5 min
- 3
Prepare the Ube Whipped Cream: In another bowl, combine the heavy cream and ube flavoring. Whisk until medium peaks form, indicating it's well-whipped but not overly stiff.
⏱️ 5 min
- 4
Combine the Tiramisu Cream: Add the whipped mascarpone to the cooled egg yolk and sugar mixture. Mix gently until smooth and no lumps remain. Then, gently fold the ube whipped cream into the mascarpone-egg yolk mixture. Use a spatula to fold until the purple ube cream is well incorporated and the mixture is a uniform light purple color, being careful not to deflate the cream.
⏱️ 10 min
- 5
Prepare the Ube Coffee Mixture: In a shallow dish, dissolve the instant espresso powder in water. Stir in the ube extract until well combined. This creates a dark purple, ube-flavored coffee for dipping.
⏱️ 5 min
- 6
Assemble the Ube Tiramisu: Briefly dip each ladyfinger into the ube coffee mixture, ensuring it is coated but not overly saturated. Arrange a single layer of these dipped ladyfingers at the bottom of your chosen serving dish (a 9x13 inch dish works well).
⏱️ 5 min
- 7
Spread a generous layer of the Ube Tiramisu Cream over the ladyfingers. Sprinkle a layer of sweetened coconut flakes over the ube cream.
⏱️ 5 min
- 8
Add another layer of dipped ladyfingers over the coconut flakes. Top with the remaining Ube Tiramisu Cream, spreading it evenly to cover the entire surface.
⏱️ 5 min
- 9
Garnish and Chill: Sift cocoa powder evenly over the top layer of ube cream. Sprinkle additional sweetened coconut flakes over the cocoa powder. Cover the assembled Ube Tiramisu tightly with plastic wrap and refrigerate overnight (at least 12 hours) to allow the flavors to meld and the dessert to set properly.
⏱️ 720 min
Kitchen Tools
Nutrition Facts (per serving)
Ube Tiramisu
Ingredients
For the Tiramisu Cream Base
- 7 egg yolks
- 3/4 cup granulated sugar
For the Mascarpone & Ube Whipped Cream
- 2 cups mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon ube flavoring, or to taste
For the Ube Coffee Mixture
- 1 tablespoon instant espresso powder, or to taste
- 1/2 cup water, or as needed
- 1/2 teaspoon ube extract, or to taste
For Assembly and Garnish
- 24 ladyfingers, such as Alessi Biscotti Savoiardi
- 1/2 cup sweetened coconut flakes
- 2 tablespoons cocoa powder, for dusting
Instructions
- 1
Prepare the Tiramisu Cream Base: In a heatproof bowl, combine the egg yolks and granulated sugar. Set the bowl over a pot of simmering water (bain-marie), ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture becomes pale in color, thickens, and doubles in volume, about 8-10 minutes. Remove from heat and set aside to cool slightly.
⏱️ 15 min - 2
Prepare the Mascarpone: In a separate bowl, whip the mascarpone cheese until it is smooth and creamy. Set aside.
⏱️ 5 min - 3
Prepare the Ube Whipped Cream: In another bowl, combine the heavy cream and ube flavoring. Whisk until medium peaks form, indicating it's well-whipped but not overly stiff.
⏱️ 5 min - 4
Combine the Tiramisu Cream: Add the whipped mascarpone to the cooled egg yolk and sugar mixture. Mix gently until smooth and no lumps remain. Then, gently fold the ube whipped cream into the mascarpone-egg yolk mixture. Use a spatula to fold until the purple ube cream is well incorporated and the mixture is a uniform light purple color, being careful not to deflate the cream.
⏱️ 10 min - 5
Prepare the Ube Coffee Mixture: In a shallow dish, dissolve the instant espresso powder in water. Stir in the ube extract until well combined. This creates a dark purple, ube-flavored coffee for dipping.
⏱️ 5 min - 6
Assemble the Ube Tiramisu: Briefly dip each ladyfinger into the ube coffee mixture, ensuring it is coated but not overly saturated. Arrange a single layer of these dipped ladyfingers at the bottom of your chosen serving dish (a 9x13 inch dish works well).
⏱️ 5 min - 7
Spread a generous layer of the Ube Tiramisu Cream over the ladyfingers. Sprinkle a layer of sweetened coconut flakes over the ube cream.
⏱️ 5 min - 8
Add another layer of dipped ladyfingers over the coconut flakes. Top with the remaining Ube Tiramisu Cream, spreading it evenly to cover the entire surface.
⏱️ 5 min - 9
Garnish and Chill: Sift cocoa powder evenly over the top layer of ube cream. Sprinkle additional sweetened coconut flakes over the cocoa powder. Cover the assembled Ube Tiramisu tightly with plastic wrap and refrigerate overnight (at least 12 hours) to allow the flavors to meld and the dessert to set properly.
⏱️ 720 min