Ube Tiramisu
Delicious and easy no bake ube tiramisu cups with creamy ube filling layered with coffee-dipped ladyfingers.
Servings: 4 cups
Calories: 300kcal
Ingredients
For the Ube Cream
- 1 cup Ube halaya (ube jam) Use a brand that suits your taste preference.
- 8 oz Cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1/2 cup Condensed milk or powdered sugar Adjust sweetness based on the ube halaya.
- 1 cup Heavy cream Cold for whipping.
- 1 tsp Ube extract Optional, for stronger flavor.
- 1 tsp Vanilla extract Optional, enhances flavor.
For Assembly
- 1 cup Strong coffee or espresso, cooled Sweetened to taste, if desired.
- 16 pieces Ladyfingers or sponge cake slices Graham crackers can be used if needed.
- 1 tbsp Cocoa powder for dusting Optional for a classic tiramisu touch.
Instructions
Preparation
- Brew strong coffee or espresso and let it cool. Optionally stir in a teaspoon of sugar.
- In a bowl, combine softened cream cheese, ube halaya, and your sweetener. Stir until smooth, adding a splash of cream if the halaya is very thick.
- In another bowl, whip cold heavy cream until thick and fluffy. Fold the whipped cream into the ube mixture.
Assembly
- Quickly dip ladyfingers into the cooled coffee. Place a layer at the bottom of each cup.
- Add a layer of ube cream. Repeat until the cup is full, typically two layers of cake and two layers of cream.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Dust cocoa powder on top before serving, or add a swirl of ube halaya if desired.
Notes
For best results, chill the cream to prevent it from being runny. These cups can last in the fridge for 2-3 days, covered.