Ube Tiramisu - A Super Pinoy Version
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.
Servings: 9 Servings
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.