Updated: Oct 29, 2022
I have been wanting to make this dish for a very long time. I have been searching for an ideal recipe but they were either too rich or just aren't right. So I went on a hunch and stick with my old tiramisu recipe. And I am so glad that it works like a charm!
I did not use any mascarpone as I personally find it is already rich with the ube halaya. You can give it a try, maybe 70-30? As I was devouring this awesome tiramisu variation, I can't help but wonder, why no Filipino attempted this. I mean, there are some recipes online. What I meant is really get into it.
If you can imagine, as soon as I served this up to my kids, it was gone in seconds! And ya know what they challenged me to? More variations of tiramisu! Maybe I should? What do you think?
Freshly Brewed Coffee, 1 Serving
Coconut Rum, 2 TBSP
Lady Fingers / Savoiardi, A Handful
Ube Powder, For Dusting
Egg Yolks, 2
Demerara Sugar, 70g
Egg Whites, 2
Sea Salt, Pinch
Ube Halaya Homemade, 225g
Hand / Stand Mixer
Please visit my "Ube Halaya Toast" page for the recipe.
In a bowl, combine coffee and rum.
Keep chilled in the fridge until ready to use.
Prepare the fillings.
Prepare a double boiler.
Add the egg yolks to the double boiler.
Whisk until it turns pale yellowish.
*Make sure the simmering water does not touch the bowl, else the eggs will scramble.*
Add in the sugar and whisk until everything is fully incorporated.
The mixture should thicken and the color should darken.
In another bowl, using a hand or stand mixer, whisk egg whites and salt until stiff peaks form.
Fold the egg whites into the yolk mixture, 1/3 portion at a time, until everything is well combined.
Next, fold the ube halaya in 1/3 portions until everything is fully incorporated.
Transfer into a piping bag and keep chilled until ready to use.
Prepare the tiramisu.
Dip one savoiardi into the coffee mixture and flip only once.
I'm just using drinking glasses to serve my ube tiramisu, so I will be breaking the savoiardi in halves to fit into the glasses.
Pipe the mascarpone mixture onto the savoiardi.
Repeat the steps and stack to the brim.
Chill in the fridge overnight.
The next day, the tiramisu should shrink a bit.
Fill the serving glasses with more ube halaya.
Dust some ube powder over the top.
I am having foodgasm...