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