Ube Tiramisu

Turn classic tiramisu into something unforgettable with this Ube Tiramisu. Creamy ube mascarpone, soft ladyfingers, and a vibrant purple topping make every bite irresistible.

This post is sponsored by Ube Nolia.

Ube is a vibrant purple powder made from purple yams, known for its naturally sweet, nutty flavor and striking color. Similar to matcha, it's used to flavor and color a variety of desserts, creating an eye-catching finish. For this ube tiramisu recipe, I partnered with Ube Nolia and used their ube powder to create layers of creamy ube-infused mascarpone, ube-soaked ladyfingers, and a silky white chocolate and ube ganache, finished with delicate white chocolate shards. The result is an elegant dessert that's perfect as a showstopping centerpiece for celebrations and special occasions.

You may also enjoy my Matcha Tiramisu, Egg-free Tiramisu, and Strawberry Tiramisu.

Why This Recipe Works

• The naturally sweet, nutty notes of ube pair beautifully with creamy mascarpone and white chocolate, creating a rich dessert that's not overly sweet.
• Ube-soaked ladyfingers soften as they chill, creating delicate, melt-in-the-mouth layers that hold their shape when you slice into the ube tiramisu.
• The vibrant purple ube ganache, silky white chocolate ganache, and delicate white chocolate shards make this tiramisu an elegant centerpiece for any occasion.
• This ube tiramisu tastes even better after chilling overnight, making it an ideal make-ahead dessert option for entertaining or celebrations.
• With simple techniques and no baking required, this ube tiramisu recipe is easy to make while delivering bakery-quality results.

Ube Tiramisu Ingredients

See the recipe card for full information on ingredients and quantities.

• Ube powder: The quality of the ube powder makes a big difference to the taste of the ube tiramisu. For this recipe, I use Ube Nolia ube powder for its purple color and naturally sweet, nutty flavor. For the smoothest texture, sift the ube powder before using it to remove any lumps. You can also add an extra ½ teaspoon to the mascarpone filling if you prefer a stronger ube flavor.
• Mascarpone: Keep the mascarpone cold before mixing to achieve a smooth, creamy filling that holds its shape.
• Heavy cream: Use full-fat heavy cream or double cream, and make sure it's well chilled. Cold cream whips more easily and creates a light, airy mascarpone filling.
• Ladyfingers: Choose good-quality ladyfingers for the best texture and flavor. You can also use homemade Savoiardi if you prefer.

Tips and Substitutions

• Ube mascarpone filling: Mix the filling just until combined. Overmixing can cause the mascarpone to become grainy and the filling to lose its light, creamy texture.
• Ube soak: Let the ube mixture cool completely before soaking the ladyfingers. A quick dip is all they need; soaking them for too long can make the layers overly soft and difficult to slice.
• Measure accurately: For the creamiest filling and best texture, measure the ingredients for the ube tiramisu carefully. I recommend using a digital kitchen scale for the most consistent results, but if using measuring cups, level them before adding the ingredients.
• Decorating: Finish with the ube ganache, white chocolate ganache, and white chocolate shards for an elegant pâtisserie-style presentation. If you prefer a simpler finish, dust the top of the ube tiramisu with sifted ube powder to highlight its vibrant purple color.

How to Make Ube Tiramisu

Step 1: Prepare the ube soak by sifting the ube powder into a medium bowl to remove any lumps. Pour in the hot water.

Step 2: Whisk for 1-2 minutes until the ube powder has fully dissolved and the mixture is smooth. Set aside to cool completely.

Step 3: While the ube soak is cooling, pour the heavy cream into a large mixing bowl.

Step 4: Whisk until stiff peaks form, then set aside.

Step 5: Add the mascarpone, sugar, ube powder and vanilla extract to a separate bowl.

Step 6: Whisk for about 1 minute or until combined.

Step 7: Gently fold in half of the whipped cream until just combined.

Step 8: Add one third of the whipped cream. Fold in the remaining whipped cream until the filling is smooth and no streaks remain.

Step 9: Quickly dip each ladyfinger into the cooled ube soak for 2-3 seconds on both sides. Arrange the dipped ladyfingers in a single layer in the base of a 9 × 9-inch dish. Repeat until the base is completely covered.

Step 10: Add half of the ube infused mascarpone on top.

Step 11: Spread it evenly over the ladyfingers and smooth the surface.

Step 12: Add a second layer of ube-soaked ladyfingers.

Step 13: Add the remaining ube mascarpone filling over the top of the ube tiramisu.

Step 14: Smooth evenly and cover the ube tiramisu with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

To make the ganache, combine the white chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each interval, until completely smooth. Reserve one-quarter of the white chocolate ganache. Stir the sifted ube powder into the remaining three-quarters until smooth and evenly coloured.

Step 15: Remove the chilled ube tiramisu from the refrigerator. Pour the ube ganache over the top and spread into an even layer.

Step 16: Pour the reserved white chocolate ganache next to the ube ganache as shown in image 16.

Step 17: Drag a skewer or cocktail stick through the ganache to create swirl patterns to the ube tiramisu.

Step 18: Then finish with white chocolate shards. Option to add more swirls with extra white chocolate ganache.

Step 19: Slice and serve this vibrant Ube Tiramisu as a stunning centerpiece for celebrations and special occasions.

Recipe FAQs

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