This Ube Tiramisu is filled with all Filipino Ube ingredients. We have got Halaya, Polvoron and even Ube Ice cream! A trifecta of Ube Pinoy goodness.
I am about to throw hella shade right now. But first a disclaimer. I developed this recipe originally for Sarap Now. Unfortunately that shop has now closed and my original recipe has disappeared from the internet. Very sad indeed.
So I am bringing it back here just slightly tweaked. It has so much Filipino goodness and ingredients.
Now for the shade. Most of the recipes I have seen are made with drops of food coloring and using powdered ube for the topping. It's a cop out to me as there is no real digging or thought to using more Filipino ingredients in it. Where is the joy of recipe development in it!
So read on to find out what we will put in this recipe.
Ingredients
Here is what you will need to make this super Pinoy Ube Tiramisu.
Ube Halaya - You will need two cups or 16oz of Ube Halaya. Either homemade or from the jar is okay.
Mascarpone - A key ingredient in Tiramisu, it's a must and you should go find it. It's usually found in the cheese section, not the dairy section in the grocery store.
Lady Fingers - If you want to be uber Filipino, use Broas. Which is the Filipino version of Lady Fingers. I didn't have any, but did find some fresh lady fingers at my local grocery and used that instead. I used 36 lady fingers, but these are on the smaller side. Usually they are bigger so if you use the longer thicker ones, you may use less.
Ube Ice Cream - Traditionally in Tiramisu the lady fingers are dipped in coffee. In this version we are going to dip the lady fingers in melted Ube Ice Cream instead. You will need to melt 1 ½ cups of Ube Ice Cream for this recipe.
Ube Polvoron - Ah part of my shade to those other recipes. Please don't use powdered ube as a topping. It has zero taste. It's bland AF. All it gives is color. Instead use crushed up Ube Polvoron. Again depending on the brand you use and the size the quantity might differ. I used Goldilocks and they make them huge so I used 4.
How To Make Ube Tiramisu
To start you will need a square 8x8 cake pan. It can be glass or metal. Spray it lightly with a butter baking spray.
You will also need a food processor to get the cream nice and smooth. Of course you can use a whisk and bowl if needed. It will just take you longer and more muscle to get it to the right consistency.
First make the filling by putting in 2 cups of Ube Halaya and 8oz of mascarpone cheese in a food processor.
Blend for a minute or two until the mixture is nice and smooth.
Make sure your prepared pan is near by as we are going to be quickly soaking the lady fingers next.
Put the melted 1 ½ cup of Ube Ice cream in a shallow bowl and dip in all sides of the lady fingers.
Then place them on the bottom of the dish. Keep repeating this process until the bottom of the dish is fully lined with Ube Ice Cream soaked lady fingers.
Pour half of the Ube cream mixture over the lady fingers.
Spread it to all corners of the pan making sure the lady fingers are covered. Smooth to down with an offset spatula or knife.
Now we are going to do the second layer of lady finger. Dip the remaining cookies in the ice cream and layer it again the same as you did for the bottom layer.
Now top with all the remaining Ube Tiramisu cream and smooth it out evenly.
The top should be nice and even.
You can do a cross check of the layers. So pretty!
Now for the final touch. Crush about ¼ cup of Ube Polvoron and spread it all over the top of the Ube Tiramisu.
You can smooth it out or just leave it as is. Depends on how much of a neat freak you are. Haha. Now cover it with plastic wrap and leave to chill. At minimum for 2 hours up to overnight. If you are making this for a dinner party you can totally make it up to 2 days ahead and just leave it chilling in the fridge.
How To Serve and Store Your Ube Tiramisu
When you are ready to serve the Ube Tiramisu take it out of the refrigerator for at least 10 minutes. Then cut into small squares.
You can leave any leftovers in the refrigerator for up to 5 days. If you still have leftovers, wrap individual slices in plastic wrap and freeze for up to 3 months. Just defrost on the counter for 30 minutes.
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Equipment
- 8x8 Cake Pan or Baking Dish
Ingredients
- 2 Cup Ube Halaya
- 8 oz Mascarpone Cheese
- 24-36 Lady Fingers or Broas
- 1 ½ Cup Melted Ube Ice Cream
- ¼ Cup Crushed Ube Polvoron
Instructions
- To start you will need a square 8x8 cake pan or baking dish. It can be glass or metal. Spray it lightly with a butter baking spray.
- First make the filling by putting in 2 cups of Ube Halaya and 8oz of mascarpone cheese in a food processor. Blend for a minute or two until the mixture is nice and smooth.
- Make sure your prepared pan is near by as we are going to be quickly soaking the lady fingers next.
- Put the melted 1 ½ cup of Ube Ice cream in a shallow bowl and dip in all sides of the lady fingers.
- Then place them on the bottom of the dish. Keep repeating this process until the bottom of the dish is fully lined with Ube Ice Cream soaked lady fingers.
- Pour half of the Ube cream mixture over the lady fingers. Spread it to all corners of the pan making sure the lady fingers are covered. Smooth to down with an offset spatula or knife.
- Now we are going to do the second layer of lady finger. Dip the remaining cookies in the ice cream and layer it again the same as you did for the bottom layer. Now top with all the remaining Ube Tiramisu cream and smooth it out evenly.
- For the final touch. Crush about ¼ cup of Ube Polvoron and spread it all over the top of the Ube Tiramisu.
- Cover it with plastic wrap and leave to chill. At minimum for 2 hours up to overnight. If you are making this for a dinner party you can totally make it up to 2 days ahead and just leave it chilling in the fridge.
- When you are ready to serve the Ube Tiramisu take it out of the refrigerator for at least 10 minutes. Then cut into small squares.
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