Looking to impress your guests with a dessert that’s both easy to make and a feast for the eyes and taste buds? Look no further than this exquisite Ube Tiramisu. Trust me, this will become your go-to dessert all year round.
Ube Unveiled
Ube, the star of this dessert, is a strikingly purple yam frequently featured in Filipino cuisine. With its vibrant purple flesh and a subtly earthy, vanilla-like flavor, ube is a beloved ingredient in various Filipino sweets. From the famous halo-halo, a shaved ice dessert adorned with jellies, milk, and ube ice cream, to the purple yam-infused treats found in many Filipino households, ube’s versatility knows no bounds. Luckily, you can find ube in various forms, such as ube powder, ube extract, ube jam, and even frozen ube, making it accessible to aspiring home chefs around the world.
Creating the Ube Tiramisu
Now, let’s dive into the magical process of crafting this delightful Ube Tiramisu.
For the Ube Soak:
Instead of the traditional coffee-soaked ladyfingers, our Ube Tiramisu embraces a unique twist by incorporating an ube-infused milk base. To create this flavorful soak, blend together full-fat coconut milk, granulated sugar, ube powder, and a hint of instant espresso. The result is a luscious, subtly coffee-flavored liquid that complements the nutty notes of coconut milk. The ube-infused milk is so delicious that you might find yourself sneaking a sip (or two) before it even makes its way into the tiramisu.
For the Ube Cream:
This Ube Tiramisu doesn’t settle for just one creamy layer. We combine mascarpone cheese and heavy cream to achieve a thick, luxurious, and flavorful cream. With egg yolks adding richness and whipped egg whites providing a light, airy texture, this cream mixture is the heart of our dessert. To enhance the flavor and color, we introduce ube extract into the mix, elevating the overall experience. A crucial note: since this recipe utilizes raw eggs, opt for pasteurized eggs for a safe and worry-free preparation.
Serves : 8 to 10
Prep : 35 minutes
Ingredients
- 1 (about 13-ounce) can full-fat coconut milk
- 2 tablespoons granulated sugar
- 2 tablespoons purple sweet potato (ube) powder
- 2 teaspoons instant espresso
- 6 large eggs
- 3/4 cup granulated sugar, divided
- 16 ounces mascarpone cheese
- 1 tablespoon ube extract
- 1/4 teaspoon kosher salt
- 1 cup cold heavy cream
- 40 to 45 crisp (savoiardi) ladyfingers (about 13.1 ounces)
- 2 tablespoons purple sweet potato (ube) powder, divided
Assembling the Ube Tiramisu:
Assemble your masterpiece by following these steps:
- Dip each ladyfinger into the ube soak, placing them snugly in a 9×13-inch baking dish. Layer them until the bottom of the dish is fully covered.
- Spread half of the ube cream (about 3 cups) evenly over the ladyfingers.
- Gently sift a tablespoon of ube powder through a fine-mesh strainer to dust the cream layer.
- Repeat the process with a second layer of soaked ladyfingers.
- Drizzle any remaining ube soak over the ladyfingers.
- Top with the remaining ube cream and smooth it with an offset spatula.
- Cover the dish and refrigerate for a minimum of 12 hours, allowing the ladyfingers to soften and the cream to firm up.
The Grand Finale:
Just before serving, sprinkle the final tablespoon of ube powder evenly over the tiramisu, using a fine-mesh strainer. When it’s time to indulge, scoop with a big serving spoon or cut into delectable squares.
In the end, your Ube Tiramisu will not only steal the show but also capture the hearts and palates of all fortunate enough to savor this vibrant dessert. Get ready to become the dessert hero at your next gathering with this unique and irresistible creation!
image source : theunlikelybaker
