This easy ube tiramisu recipe makes a creamy, coffee-soaked dessert with silky mascarpone layers and a vibrant ube finish—perfect for make-ahead entertaining.
Primary Keyword: ube tiramisu recipe
Introduction
This easy ube tiramisu recipe combines coffee-soaked
ladyfingers with creamy mascarpone and a beautiful purple ube layer. It is
rich, smooth and wonderfully make-ahead friendly, with no baking required.
This version brings together the familiar coffee-and-mascarpone layers of tiramisu with the sweet, earthy flavour and natural purple colour of ube. The combination of strong coffee, Kahlúa, vanilla, mascarpone and ube creates a dessert that feels indulgent while keeping the preparation surprisingly simple.
Key Ingredients & Their Role
• Mascarpone ➔ Creates the rich, creamy
base of the tiramisu.
• Heavy cream ➔ Lightens the mascarpone
mixture and gives it a soft, fluffy texture.
• Ube powder ➔ Adds the distinctive
purple colour and sweet, earthy ube flavour.
• Ladyfingers ➔ Absorb the strong coffee
while keeping their light, delicate texture.
• Strong espresso ➔ Gives the dessert its
classic coffee depth and balances the sweetness.
• Kahlúa ➔ Adds a subtle
coffee-liqueur flavour that complements both the espresso and ube.
• Vanilla ➔ Rounds out the creamy
filling with a gentle sweetness.
🌶️ Ube Tiramisu
This is a creamy, no-bake tiramisu with coffee-soaked
ladyfingers, two-tone mascarpone cream and a generous ube finish. It is best
served chilled on its own with coffee or tea.
Recipe Details
- Prep
time: 25 minutes
- Cook
time: 0 minutes
- Chilling
time: 4–6 hours
- Total
time: About 4 hours 25 minutes minimum
- Cuisine:
Italian-inspired / Filipino-inspired fusion
- Estimated
Calories: About 380 calories per serving, depending on the
ladyfinger brand and serving size
- Servings:
8
Ingredients
Mascarpone Cream
- 300
ml (10.1 fl oz) heavy cream (thickened cream)
- 250
g (8.8 oz) mascarpone
- ¼
cup sugar — about 50 g (1.8 oz)
- 2
tsp (10 ml) vanilla extract
- 1
tbsp (15 ml) Kahlúa
- 1
tsp ube powder
Coffee Layer
- 375
ml (1½ AU cups / about 12.7 US fl oz) strong espresso or strong coffee,
cooled
Layers & Finishing
- 1
package ladyfingers (savoiardi)
- Extra
ube powder, for dusting
Instructions
- Whip
the cream mixture
In a large chilled mixing bowl, combine the heavy cream, caster sugar, vanilla extract, and Kahlúa. Whip the ingredients using an electric mixer until soft peaks form, taking care to monitor the texture closely so you do not over-whip the mixture into butter. - Fold
in the mascarpone
Add the 250 g of mascarpone cheese directly into the whipped cream bowl. Mix gently on low speed or fold with a spatula just until the cheese is completely integrated and the texture is smooth and holds its shape. - Separate
and create the ube cream
Divide your cream mixture evenly into two separate bowls. Leave one bowl plain white, and add 1 teaspoon of ube powder to the second bowl, stirring thoroughly until it turns a uniform, brilliant purple colour. - Prepare
the coffee dip
Pour the cooled espresso coffee into a wide, shallow dish. Take each ladyfinger biscuit and dip it into the coffee for only 1 to 2 seconds per side so it absorbs flavour without becoming overly soggy or collapsing. - Layer
the dessert
In the base of your rectangular serving dish, arrange a neat layer of the coffee-soaked ladyfingers. Spread the entire bowl of purple ube mascarpone cream evenly over the biscuits, then top with a second layer of coffee-soaked ladyfingers, followed by the plain white mascarpone cream layer. - Smooth
and chill
Use an offset spatula or back of a spoon to gently smooth out the top white cream layer. Generously dust the entire surface with extra ube powder through a fine mesh sieve until completely covered, then transfer to the refrigerator to chill for 4 to 6 hours or overnight.
Tips & Substitutions
Don't over-whip the cream. Stop at soft peaks.
Over-whipping can make the mascarpone mixture heavy and difficult to spread.
Dip quickly. A 1–2 second dip is enough for the
ladyfingers to absorb coffee without falling apart.
Cool the coffee first. Hot coffee can soften the
ladyfingers too quickly and make the layers watery.
Adjust the ube flavour. For a stronger ube flavour,
gradually add a little more ube powder to the purple mascarpone mixture.
Make it alcohol-free. Simply leave out the Kahlúa.
The coffee and vanilla will still provide plenty of flavour.
Storage. Keep covered in the refrigerator at 5°C
(41°F) or below and enjoy within about 2–3 days for the best texture.
Freezing. The finished tiramisu can be frozen,
although the mascarpone texture may become slightly different after thawing.
For best results, freeze it well covered and thaw overnight in the
refrigerator.
FAQ
Can I make ube tiramisu the day before?
Yes. Overnight chilling is ideal because it gives the ladyfingers time to
soften and the flavours time to blend.
How long should I dip ladyfingers in coffee?
Only about 1–2 seconds. They absorb coffee very quickly and can become soggy if
soaked.
Can I make this ube tiramisu without Kahlúa?
Yes. Simply leave it out for an alcohol-free version.
Can I use instant coffee instead of espresso?
Yes. Make a strong coffee using instant coffee and allow it to cool completely
before dipping the ladyfingers.
How should I store ube tiramisu?
Keep it covered and refrigerated at 5°C (41°F) or below until ready to
serve.
Wrap-Up
Creamy, coffee-soaked and finished with that gorgeous purple
ube layer, this tiramisu is an easy dessert to prepare ahead of time. The
contrast between the white and purple mascarpone makes it especially pretty
when sliced and served.
If you enjoy easy make-ahead recipes, you might also like easy-mackerel-fried-rice-korean-style,
easy-chicken-laksa-recipe-quick-creamy, easy-braised-bean-sprout-and-sausage,
or chipotle-chicken-recipe-easy-cheesy-skillet on the blog.
Would you try the classic coffee-and-ube combination?
Keyword
ube tiramisu recipe, easy ube tiramisu, ube dessert, mascarpone tiramisu, no bake ube dessert, 우베 티라미수, 우베 디저트, 티라미수 레시피, 마스카포네 티라미수, 노오븐 디저트
Comments
Post a Comment