If you’re searching for a showstopper of a dessert that bursts with color, flavor, and creamy comfort, let me introduce you to Purple Ube Tiramisu. This Filipino-inspired twist on the classic Italian favorite is a dreamy, no-bake treat where pillowy layers of ube-infused mascarpone meet milk-soaked ladyfingers, all swirled together in striking purple hues. Every forkful reveals a perfect balance of sweet, earthy ube and velvety richness, making this dish both familiar and extraordinary—a guaranteed crowd-pleaser for any celebration or sweet craving.

Purple Ube Tiramisu Recipe - Recipe Image

Ingredients You’ll Need

The magic of Purple Ube Tiramisu comes from a handful of delightful and accessible ingredients, each playing a vital role in creating its bold color, cloud-like texture, and unique taste. If you’ve never used ube before, prepare for a purple revolution in your kitchen!

1 cup ube halaya (purple yam jam): This is the luscious heart of the dessert—find it at Asian groceries or make your own for the purest flavor.
1 cup heavy cream: Whips up into dreamy clouds and gives the tiramisu its signature lightness.
8 oz mascarpone cheese (softened): Classic tiramisu richness, but with extra silkiness to complement the ube.
1/2 cup sweetened condensed milk: Turns each bite extra creamy, with a touch of gentle caramel sweetness.
1 teaspoon vanilla extract: Enhances the ube and brings cohesion to all the flavors.
1 tablespoon ube extract: Intensifies both the vibrant color and depth of ube flavor—don’t skip!
1 ½ cups cold milk or coconut milk: For dipping the ladyfingers; coconut milk adds exotic richness, while regular milk keeps it classic.
1 package ladyfinger cookies (about 24 pieces): The tender, sponge-like base that soaks up every drop of flavor.
2 tablespoons powdered sugar (optional, for dusting): Adds a touch of snowy sweetness for finishing flair.
Purple yam powder or grated ube (optional, for garnish): Gives the top a beautiful, Instagram-ready look and extra personality.

How to Make Purple Ube Tiramisu

Step 1: Prepare the Ube Cream

Start by whipping your heavy cream until soft, billowy peaks appear—this is where the magic begins, as you’re building the base for that ethereal tiramisu texture. In a separate bowl, combine the softened mascarpone cheese, ube halaya, sweetened condensed milk, vanilla extract, and the all-important ube extract. Blend until your mixture is deliciously smooth, vibrant, and aromatic. Gently fold in the whipped cream, using a spatula and a gentle hand, until you have the most luscious, light purple filling you could ever imagine.

Step 2: Dip and Layer the Ladyfingers

Pour your cold milk (or coconut milk for extra flavor) into a shallow dish. Take each ladyfinger and quickly dip it, just long enough to soak the outside but not so long that it gets mushy. Arrange a layer of these perfectly softened cookies snugly along the bottom of your 8×8-inch dish or trifle bowl—this is the tender foundation that will absorb all those flavors as the dessert chills.

Step 3: Create Gorgeous Purple Layers

Spoon half of your ube cream mixture over the first layer of ladyfingers, smoothing it out and marveling at that vibrant color. Repeat with a second quick dip-and-layer of ladyfingers, then top everything with the remainder of your ube cream. Smooth the top with an offset spatula or the back of a spoon for picture-perfect results.

Step 4: Chill for Ultimate Flavor

Patience pays off here! Cover your Purple Ube Tiramisu and let it rest in the refrigerator for at least 6 hours, though overnight is truly ideal. This gives the flavors plenty of time to meld together and allows the ladyfingers to turn sumptuously soft and saturated.

Step 5: The Final Flourish

Just before serving, dust the top with a delicate layer of powdered sugar and, if you wish, a sprinkle of purple yam powder or some extra grated ube. This final touch makes the dessert pop visually and adds a subtle boost of flavor—get creative and make it your own!

How to Serve Purple Ube Tiramisu

Garnishes

For a knockout finish, shower the top with a snowy dusting of powdered sugar and a scattering of purple yam powder or finely grated ube. Edible flowers or gold leaf can add a festive flourish if you’re feeling fancy. The contrast between the pristine white and vibrant purple is all part of Purple Ube Tiramisu’s irresistible charm!

Side Dishes

Pair slices of this tiramisu with fresh tropical fruit like mango or lychee, which provide a refreshing counterpoint to the dessert’s richness. A strong espresso or a glass of sweet dessert wine also makes for an exceptional match, perfectly balancing the creamy, earthy notes.

Creative Ways to Present

For a playful twist, serve individual portions in small glass jars, stemless wine glasses, or even vintage teacups—each one will show off those stunning layers. Mini versions are perfect for parties! Or, go big with a dramatic trifle bowl centerpiece that your guests can scoop from family-style.

Make Ahead and Storage

Storing Leftovers

Cover your Purple Ube Tiramisu tightly with plastic wrap or a fitted lid and refrigerate for up to 3 days. The flavor only deepens as it rests, so sneaking an extra late-night slice is practically encouraged!

Freezing

Yes, you can freeze this dessert! To do so, cut into individual portions, wrap each tightly in plastic wrap and foil, and freeze for up to a month. Thaw overnight in the fridge for best texture—while it may lose a bit of creaminess, the taste remains crave-worthy.

Reheating

No reheating required for this cool, creamy treat! If you’ve just pulled it from the freezer, allow it to thaw in the refrigerator so that both the cream and ladyfingers return to their proper, dreamy softness.

FAQs

Can I make Purple Ube Tiramisu gluten-free?

Absolutely! Just swap in your favorite gluten-free ladyfinger cookies or use gluten-free sponge cake cut into strips for the layers. All the creamy ube goodness will remain the same.

What is ube, and where can I find ube halaya?

Ube is a Filipino purple yam with a subtle sweetness and nutty flavor, famous for its stunning color. Ube halaya is a jam made from ube—it’s available in Asian or Filipino groceries, often in jars or tubs. You can also make your own from scratch if you want to go the extra mile!

Can I use cream cheese instead of mascarpone?

You can substitute cream cheese if you’re in a pinch, but expect a tangier flavor and a slightly denser texture. Mascarpone is classic for tiramisu because of its milky sweetness and smoothness, which highlights the ube beautifully.

How far in advance can I make this dessert?

Purple Ube Tiramisu is actually better when made at least a day ahead, as this lets the flavors deepen and the layers meld together. You can assemble it up to 48 hours ahead and keep it chilled until serving time.

Is there a dairy-free version?

Yes! Substitute coconut cream for the heavy cream, a dairy-free cream cheese for mascarpone, and use plant-based condensed milk and milk alternatives. It will still be rich, creamy, and vibrantly purple.

Final Thoughts

If you’re ready to impress and treat yourself to something out-of-this-world delicious, Purple Ube Tiramisu is just waiting for its moment in your kitchen. The color is captivating, the flavors are unforgettable, and every creamy, dreamy bite is pure magic—I can’t wait for you to give it a try!

Purple Ube Tiramisu Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 25 minutes (plus chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the unique flavors of Purple Ube Tiramisu, a Filipino twist on the classic Italian dessert. Creamy ube halaya and mascarpone cheese layered with delicate ladyfinger cookies create a stunning no-bake dessert that is sure to impress.

Ingredients

Scale

For the Ube Cream:

1 cup ube halaya (purple yam jam)
1 cup heavy cream
8 oz mascarpone cheese (softened)
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 tablespoon ube extract

For Assembly:

1 ½ cups cold milk or coconut milk
1 package ladyfinger cookies (about 24 pieces)
2 tablespoons powdered sugar (optional, for dusting)
purple yam powder or grated ube (optional, for garnish)

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Instructions

Whip the Cream: In a large bowl, whip the heavy cream until soft peaks form.
Mix the Ube Cream: In a separate bowl, combine mascarpone cheese, ube halaya, sweetened condensed milk, vanilla extract, and ube extract until smooth.
Combine and Chill: Gently fold whipped cream into the ube mixture. Dip ladyfinger cookies in milk, layer with ube cream, and refrigerate for at least 6 hours.
Final Touches: Dust with powdered sugar and purple yam powder before serving.

Notes

Ube halaya can be found in Asian or Filipino grocery stores or made from scratch.
For a richer flavor, substitute part of the milk soak with coconut cream or evaporated milk.
This dessert is best made a day in advance to allow the flavors to develop.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: Filipino Fusion