Ube Tiramisu with Cocoa Dust

Looking for something vibrant, creamy, and easy to prepare? This Ube Tiramisu is a marvelous fusion of Filipino flavor and Italian tradition. With its beautiful purple hue from ube, velvety mascarpone layers, and a final flourish of cocoa dust, it’s the perfect dessert to serve for a special occasion—or just as a sweet indulgence at home. Since it’s no-bake, it’s also quick to assemble when you’re craving something sweet without turning on the oven.

Why You’ll Love It

Bursting with color: The purple yam (ube) lends a stunning color that elevates even simple gatherings.
Quick and fuss-free: No baking required—just layering, chilling, and enjoying!
Creamy & decadent: Smooth mascarpone, sweet ube halaya, and whipped cream all come together beautifully.
Impressively different: It’s a lovely mash-up of cultures, a Filipino-Italian dessert experience.

Ingredients You’ll Need

(Yields about 8 servings)

250 g Ube halaya (purple yam jam)
200 ml heavy cream, chilled and whipped
2 tbsp sweetened condensed milk (adjust for sweetness)
1 tsp vanilla extract
500 g mascarpone cheese, cold
4 large egg yolks
120 g granulated sugar
300 ml heavy cream, whipped until stiff
200 g ladyfingers (savoiardi)
200 ml milk mixed with 1 tbsp ube extract (or use unsweetened ube-flavored milk tea)
Unsweetened cocoa powder, for dusting

Step-by-Step Instructions

Mix ube base: In a bowl, whisk together the ube halaya, condensed milk, and vanilla until smooth.
Fold in cream: Gently incorporate the first batch of whipped cream into the ube mixture until light and airy.
Prepare egg custard: Over a bain-marie (a bowl set over simmering water), beat the egg yolks with sugar until pale, thick, and silky. Allow to cool slightly.
Add mascarpone: Fold the mascarpone and a dash of vanilla into the cooled egg yolk mixture—stir gently to preserve fluffiness.
Blend whipped cream: Carefully fold in the second batch of whipped cream to achieve a creamy, cohesive texture.
Dip ladyfingers: Briefly dip each ladyfinger into the ube-infused milk—moist, not soaking wet.
Layer the tiramisu:
- First, place a layer of dipped ladyfingers in the base of your serving dish.
- Spread a layer of the mascarpone cream over the ladyfingers.
- Add a layer of the ube cream mixture on top.
- Repeat layering until the dish is filled, ending with a mascarpone cream layer.
Chill: Cover the dessert and refrigerate for a minimum of 6 hours (overnight is ideal to let flavors meld).
Finish and serve: Just before serving, dust generously with unsweetened cocoa powder for a refined, bittersweet contrast.

Tips for Best Results

Use cold ingredients for a lighter, fluffier texture.
Adjust the sweetness by adding more or less condensed milk to the ube mixture.
Don’t over-soak the ladyfingers—quick dips maintain texture.
Chill overnight if possible; it deepens the flavors.
Cocoa powder should go on just before serving for a fresh, appealing finish.

Custom Twists to Try

Vegan version: Substitute mascarpone with a vegan cream cheese (if available) and use aquafaba instead of egg yolks.
Chocolate-ube combo: Add cocoa powder into the ube layer or swap in chocolate-flavored ladyfingers.
Matcha addition: Create a layer of matcha cream to complement the ube visually and flavor-wise.
Add crunch: Sprinkle finely chopped pistachios or almonds between layers.
Fruit infusion: Include a layer of fresh mangoes or strawberries for zesty freshness.

Serving Ideas

Garnish with fresh berries to add a pop of brightness.
Pair with espresso to temper sweetness and echo the tiramisu’s Italian roots.
Dress it up: Sprinkle with chocolate shavings or add mint leaves for a pretty presentation.
Serve alongside a chilled tea or light cocktail for balanced indulgence.

Frequently Asked Questions

Can it be made ahead?
Yes—making it a day in advance helps the flavors meld wonderfully. Just add the cocoa dust right before serving.
Substitute for ladyfingers?
Yes—you can use sponge cake or any soft cake cut into strips, as long as it absorbs the ube milk without turning mushy.
Vegetarian-friendly?
Absolutely—this dessert contains no meat or fish. (Note: egg yolks are a consideration for some dietary restrictions.)
Using fresh ube instead of halaya?
It’s possible, but requires cooking and mashing. Ube halaya offers convenience and a deeper, more consistent flavor.
How long does it last?
It keeps well for up to 3 days in the fridge—just keep it covered.

Final Thoughts

Creating Ube Tiramisu with Cocoa Dust is more than a dessert—it’s an experience that marries the vibrant flavors of the Philippines with the classic elegance of Italian tiramisu. Each layer offers a delightful harmony of textures and tastes, from creamy mascarpone to silky ube. Whether for guests or for a cozy night in, this treat is sure to brighten your table—and your mood. Enjoy!