Ube Tiramisu

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

Prep Time30

Chill time6

Total Time6 30

Course: bakery, Dessert, Sweet Treat

Cuisine: South East Asian

Diet: Vegetarian

Servings: people

Calories: 685kcal

Author: Jen Sim

Equipment

9-inch oval or square serving dish
Hand mixer or stand mixer
Large mixing bowls
Bamboo whisk or small whisk
Fine mesh sieve
Offset spatula or spoon
Skewer or cocktail stick (for decorating)

Ingredients

Ube Soak

2–3 teaspoons of Ube Nolia or any other ube powder, sifted
¾ cup (180ml) hot water not boiling

Ube Mascarpone Filling

450 g (16 oz) mascarpone cheese, cold
480 ml (2 cups) cold heavy cream or double cream, cold
150 g (¾ cup) granulated sugar
1 teaspoon vanilla extract
3 teaspoons ube powder, sifted
260 g ladyfingers about 30, or enough to fill your dish

Ube Ganache

200 g white chocolate finely chopped
60 ml ¼ cup heavy cream
2–3 teaspoons ube powder, sifted

Decoration

4-5 tablespoons of white chocolate shards, chopped or grated

Instructions

Make the Ube Soak

Sift the ube powder into a bowl. Pour in the hot water and whisk for 1–2 minutes with a bamboo whisk or frother until smooth. Set aside to cool completely.

Make the Filling

While the ube soak cools, whisk the heavy cream for 3-5 minutes or until stiff peaks form. Set aside.
In a separate bowl, whisk the mascarpone, sugar, ube powder and vanilla extract for about 1 minute until smooth. Then, fold the whipped cream in three parts.

Assemble

Quickly dip each ladyfinger into the cooled ube soak for 2–3 seconds, then arrange them in a single layer in the base of the dish.
Spread half of the ube mascarpone filling evenly over the ladyfingers.
Repeat with another layer of ube-soaked ladyfingers, then spread the remaining filling over the top. Smooth the surface of the ube tiramisu with an offset spatula.
Cover with plastic wrap and refrigerate the ube tiramisu for at least 6 hours, or preferably overnight.

Decorate

Combine the white chocolate and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval, until smooth.
Reserve one-quarter of the white chocolate ganache. Stir the sifted ube powder into the remaining ganache until smooth and evenly colored.
Pour the ube ganache over three-quarters of the bottom of the chilled tiramisu and spread into an even layer. Then, add the reserved white chocolate ganache in the top quarter then drag a skewer through the ganache to create a swirl patterns.
Finish with white chocolate shards before slicing and serving this eye-catching ube tiramisu.

Notes

Recipe Tips

Ube mascarpone filling: Mix the filling gently and stop once the ingredients are fully combined. Overmixing can cause the mascarpone to become grainy and affect the smooth, creamy texture of the ube tiramisu.
Ube soak: Allow the ube soak to cool completely before dipping the ladyfingers. A quick dip is all they need; soaking them for too long can make the layers too soft and difficult to slice.
Measure accurately: For the best texture and consistency, measure your ingredients carefully. A digital kitchen scale will give the most accurate results, but if using measuring cups, make sure to level them before adding ingredients.
Decorating: Finish the ube tiramisu with ube ganache, white chocolate ganache, and white chocolate shards for an elegant pâtisserie-style finish. For a simpler decoration, dust the top with sifted ube powder to showcase its vibrant purple color.

Nutrition