Ube Tiramisu is the perfect fusion of Italian comfort and Filipino flavor. If you’ve ever had ube before—its nutty, vanilla-like flavor and signature purple color—you know it’s unforgettable. I first made this dish for a weekend dinner with friends. I wanted something beautiful, creamy, and unique. Ube gave classic tiramisu a sweet, earthy twist that had everyone going back for seconds. With its striking layers and irresistible taste, ube tiramisu is a dessert that feels like tradition and innovation in one bite.
The Magic of Ube in Tiramisu
🌸 What Makes Ube So Unique?
Ube, also called purple yam, is a beloved Filipino ingredient. Its natural lilac color and subtle sweetness make it perfect for desserts. Unlike taro or sweet potato, ube has a smooth, buttery texture with light notes of vanilla and coconut. This is what makes it pair so beautifully with creamy mascarpone in tiramisu.
Instead of espresso-soaked ladyfingers, Ube Tiramisu uses sponge cake or ladyfingers lightly dipped in coconut milk or ube-flavored milk. Between each layer, we spread a silky cream made of mascarpone, ube halaya (purple yam jam), and whipped cream. The effect? Soft, airy, floral, and lightly sweet—like tiramisu on vacation in Manila.
Just as we did in our Biscoff Tiramisu, this version keeps the iconic layered structure of classic tiramisu but replaces the deep coffee-cocoa profile with something tropical, comforting, and visually stunning.
🌺 A Filipino Twist on an Italian Classic
Growing up, ube was everywhere—ube halaya at family gatherings, ube ice cream during summer, ube cakes at birthdays. When I blended it into tiramisu for the first time, I expected something experimental… but what came out was nostalgic. It was still rich and elegant like the Italian version but carried the warmth of Filipino home desserts.
This dessert feels similar in spirit to our Tiramisu Cake, but instead of cocoa and espresso, it bursts with purple layers and a gentle coconut aroma. It’s the kind of dessert that feels both familiar and completely new.
How to Make Ube Tiramisu at Home
Simple ingredients, bold flavor
Ube Tiramisu might look impressive, but it’s made with easy-to-find ingredients. The stars of the show are ube halaya (purple yam jam), mascarpone cheese, heavy cream, and ladyfingers or soft sponge cake. You’ll also need powdered sugar, vanilla, and optionally, a touch of ube extract for that signature color and extra depth of flavor.
If you’re avoiding gluten, you can also try using our gluten-free ladyfingers. They hold up well to soaking and blend beautifully with the ube flavor.
Here’s a quick look at the core ingredients:
- Ube halaya (store-bought or homemade)
- Mascarpone cheese
- Whipping cream
- Ladyfingers or soft sponge cake
- Powdered sugar
- Ube extract (optional)
- Crushed ube polvoron or coconut flakes (for topping)
Many of these ingredients overlap with our strawberry cake recipe, making it easy to build a dessert pantry that supports multiple creations.
Step-by-step layering magic
Start by whipping the heavy cream until it forms soft peaks. In another bowl, mix mascarpone, ube halaya, powdered sugar, and ube extract. Fold the whipped cream gently into the ube mixture until smooth and fluffy.
Dip the ladyfingers briefly in coconut milk or a mix of milk and ube extract—just enough to soften them. Line the bottom of your dish with the soaked cookies or cake, spread a layer of the ube cream, and repeat the process. Finish with a final smooth layer of cream and sprinkle with crushed coconut flakes or ube crumbs.
Let the dessert chill for at least 4 hours, but overnight gives the best flavor and texture. The longer it rests, the more the layers fuse into that classic tiramisu silkiness.
The process is very similar to our biscoff tiramisu, but with a tropical, nutty twist that sets it apart. You’ll end up with a colorful, creamy dessert that tastes as good as it looks.
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Ube Tiramisu Recipe – A Creamy, Colorful Filipino Dessert
This ube tiramisu blends Filipino flavors with Italian tradition in a creamy, no-bake layered dessert featuring ube halaya and mascarpone.
- Total Time: 4 hrs (chill)
- Yield: 6 to 8 servings 1x
Ingredients
1 cup ube halaya (purple yam jam)
1 ½ cups heavy whipping cream (chilled)
8 oz mascarpone cheese (full-fat)
½ cup powdered sugar
1 tsp vanilla extract
1 tsp ube extract (optional)
1 pack ladyfingers or sponge cake slices
½ cup coconut milk (for dipping)
Toasted coconut flakes or crushed ube polvoron (for garnish)
Instructions
1. In a chilled bowl, whip the heavy cream until stiff peaks form.
2. In another bowl, mix ube halaya, mascarpone, powdered sugar, vanilla, and ube extract until smooth.
3. Fold the whipped cream gently into the ube mixture until fully incorporated.
4. Dip ladyfingers quickly in coconut milk and layer them at the bottom of a dish.
5. Spread a thick layer of ube cream over the cookies.
6. Repeat the layers until all ingredients are used, finishing with the cream.
7. Cover and refrigerate for at least 4 hours, preferably overnight.
8. Before serving, top with coconut flakes or crushed ube polvoron.
Notes
You can substitute coconut milk with regular milk for a milder flavor.
Adjust powdered sugar if your ube halaya is very sweet.
For an extra twist, add macapuno or condensed milk between layers.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: Filipino, Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 90mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Smart Tips and Flavorful Variations for Ube Tiramisu
Easy upgrades for smooth results
If you want your ube tiramisu to be ultra creamy and stable, here’s the trick: start with cold cream and a chilled bowl for whipping. This small step helps create a firm base that holds shape when layered. Stick with full-fat mascarpone—light versions don’t give the same richness.
Ube halaya varies in sweetness, so always taste it before mixing. Adjust your powdered sugar to keep the dessert balanced, not overpowering. And for that extra vibrant color and deeper flavor, a drop or two of ube extract goes a long way.
Letting the tiramisu chill in the fridge is just as important as building it right. Plan ahead and allow it to rest overnight so the flavors meld and the layers soften just enough for that melt-in-your-mouth effect.
Like our chocolate strawberry cake, the layering here is essential to the experience. Each spoonful should feel smooth, sweet, and balanced.
Fun ways to make it your own
Ube tiramisu is easy to personalize. You can go lighter by replacing part of the mascarpone with whipped Greek yogurt—it adds a slight tang that contrasts the sweetness perfectly. Another twist? Soak your ladyfingers in coconut milk for a tropical note that ties beautifully with ube.
For added texture, sprinkle toasted coconut or graham crumbs between layers. If you want to get creative, try individual servings in dessert cups for parties—they’re beautiful, practical, and easy to portion.
To add a true Filipino flavor boost, layer in some macapuno (young coconut strings) or swirl a bit of condensed milk into your cream. You could even crumble polvoron on top for that signature Filipino crunch.
Just like our strawberry pound cake, this dessert shines when you give it a personal twist. Don’t be afraid to experiment—you might end up with a version you love even more.
Serving Ube Tiramisu with Style and Flavor Harmony
Turn every serving into a visual treat
After crafting your ube tiramisu with care, presenting it in a thoughtful way adds that final polish. You can serve it in a classic baking dish for a family-style feel, or go modern with individual glass cups or ramekins. These single servings highlight the vibrant purple layers and creamy textures, making the dessert look as good as it tastes.
Garnish ideas? Try topping each portion with a puff of whipped cream and a sprinkle of toasted coconut or ube crumbs. You can also lay a ladyfinger across the top or drizzle a bit of warmed ube jam for a pop of flavor and shine.
This is the same attention to detail we love using in recipes like our tiramisu cake or biscoff tiramisu, where the final touches make all the difference.
Drinks and dishes that pair beautifully
Ube Tiramisu has a soft, sweet richness, so it goes well with drinks that provide contrast or subtle complement. Black tea or ginger tea offers a cleansing finish. For a creamy match, try a lightly sweet coconut milk latte or warm vanilla oat drink.
If you’re planning a full meal, keep the main dishes simple and fresh. Grilled proteins with herbs, light sautéed vegetables, or rice bowls with a hint of spice will help balance out the dessert’s indulgence.
Hosting a casual get-together or brunch? Pair your tiramisu with warm comfort dishes like our yukon gold potatoes or sweet potato taco bowls for a satisfying, well-rounded menu.
No matter how you serve it, the magic of ube tiramisu lies in its effortless charm. Its colors are eye-catching, the taste is comforting, and when served thoughtfully, it becomes more than dessert—it’s an experience your guests won’t forget.
What is ube made of?
Ube is a root vegetable known as purple yam, native to the Philippines. It’s naturally sweet, has a subtle nutty flavor, and is often used in desserts once boiled and mashed.
What is ube cake made of?
A traditional ube cake is typically made using ube halaya (ube jam) or ube extract, combined with flour, sugar, eggs, and baking powder to form a light, airy cake. It’s commonly topped with cream or coconut-based frosting.
What does “ube” mean?
In Filipino, “ube” refers to purple yam. It’s widely recognized by its deep violet color and is often a symbol of home-cooked sweets in Filipino culture.
Why do Filipinos love ube so much?
Ube is more than an ingredient in the Philippines—it’s part of family traditions and festive meals. Its comforting flavor, beautiful color, and versatility in sweet dishes have made it a beloved staple for generations.
Can I make Ube Tiramisu without ube extract?
Yes! Ube extract just enhances color and flavor. You can skip it if you’re using flavorful ube halaya. Your tiramisu will be less purple but still delicious.
How long does Ube Tiramisu last in the fridge?
It stays fresh for 3–4 days, as long as it’s covered. The flavor actually improves after 12 hours of chilling.
Can I make this recipe gluten-free?
Absolutely. Simply use gluten-free ladyfingers or sponge cake. The cream and ube layers are naturally gluten-free.
What’s the best way to serve Ube Tiramisu for parties?
Serve it in individual glass cups or mini dessert jars. They showcase the purple layers, stay mess-free, and are easy to transport or refrigerate.
CONCLUSION
Ube Tiramisu isn’t just a dessert—it’s a celebration of color, texture, and tradition. With its rich purple layers and creamy finish, it brings something unique to your table that’s both familiar and exciting. It’s a treat that feels festive yet simple enough for everyday cravings.
Whether you’ve enjoyed ube since childhood or you’re trying it for the first time, this recipe blends the soft charm of Filipino flavors with the elegance of a European classic. And best of all? You don’t need to be a pro to make it. Chill, layer, serve—it’s that easy.
Looking to round out your dessert table? You’ll love the fruity depth of our strawberry pound cake or the zesty twist in our limoncello recipe.
However you enjoy it, Ube Tiramisu has a way of standing out—with its color, with its flavor, and with the memories it helps create.
If you’re craving more inspiration after making this dessert, you can explore our Ube Tiramisu Recipe – A Creamy, Colorful Filipino Dessert for another creative spin on ube halaya. For those who enjoy fruity twists, the Strawberry Tiramisu Dessert offers a vibrant alternative, while the Pineapple Cake Recipe brings a tropical sweetness perfect for summer gatherings. And if you love creamy indulgence, don’t miss our Tiramisu Cheesecake—a fusion that’s as rich and satisfying as it sounds.
