Indulge in No-Bake Ube Tiramisu – A Creamy Delight!

Discover the enchanting Ube Tiramisu, a no-bake dessert that encapsulates the vibrant flavor of ube in a creamy, layered delight.

Print Recipe Pin Recipe

Prep Time 20

Chill Time 2

Total Time 2 20

Servings: 6 jars

Course: DESSERTS

Cuisine: Filipino

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cream Mixture

1 cup Heavy Cream Use cold for stiff peaks.
1 cup Mascarpone Cheese Richness and creaminess.
1 cup Ube Halaya Warm slightly for better mixing.
1/4 cup Sweetened Condensed Milk Can be reduced for less sugar.
1 teaspoon Vanilla Extract Use pure for the best flavor.
2 tablespoons Ube Extract Adjust based on taste preference.

For the Ladyfingers

1 pack Ladyfinger Cookies Sponge cake strips can substitute.
1/2 cup Whole Milk Almond milk works wonderfully.

For Topping

1 cup Crushed Ube Cookies/Graham Crackers Adds texture and flavor.
1 cup Whipped Cream For garnish.

Equipment

mixing bowls
whisk
Mason jars
shallow bowl

Method

Prepare the Ube Tiramisu

In a mixing bowl, whip 1 cup of cold heavy cream until stiff peaks form, about 3-5 minutes.
In another bowl, mix 1 cup of mascarpone, 1 cup of warmed ube halaya, 1/4 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Gently fold in the whipped cream.
Combine 1/2 cup of milk and 2 tablespoons of ube extract in a shallow bowl. Quickly dip ladyfingers into the mixture.
Layer soaked ladyfingers at the bottom of jars, followed by the ube cream mixture. Repeat for two layers.
Top with crushed cookies and a swirl of whipped cream. Chill in the fridge for at least 2 hours.

Nutrition

Serving: 1jarCalories: 300kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Optional: Garnish with fresh berries for extra color and flavor. Store in the fridge or freeze unassembled layers for up to 1 month.

Tried this recipe?

Let us know how it was!