Description
A stunning twist on the classic tiramisu, infused with the vibrant flavors of purple yam (ube) for a dessert that’s both beautiful and delicious.
Ingredients
- 3 egg yolks
- ¼ cup white sugar
- 1 cup espresso or strong coffee
- ¼ teaspoon ube extract
- ½ cup heavy cream
- 1 cup mascarpone cheese
- 1 cup ube halaya
- ¼ teaspoon ube extract (additional)
- 1 package ladyfingers
- 1-2 tablespoons ube powder (for dusting)
Instructions
- Prepare the Coffee and Ube Mixture: Brew your espresso or strong coffee, then let it cool to room temperature. Mix the coffee with ¼ teaspoon of ube extract and set aside.
- Make the Zabaglione: In a mixing bowl, whisk the egg yolks and white sugar until pale and fluffy.
- Mix the Mascarpone Mixture: In a separate bowl, combine mascarpone cheese and ube halaya. Gently fold in heavy cream without deflating the mixture.
- Assemble the Tiramisu: Dip ladyfingers in the coffee mixture and layer them in a serving dish. Spread half of the ube mascarpone mixture over the ladyfingers, then add another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
- Chill and Serve: Cover with plastic wrap and refrigerate for at least 4 hours. Dust with ube powder before serving.
Notes
Chill for at least 4 hours for the best flavor; leftovers can be stored in the fridge for up to 3 days.