Name: Purple Yam Tiramisu
Prep time: 30 min
Total time: 6 h
Cuisine: Filipino-Italian
Ingredients: Ladyfingers; Ube-infused syrup or melted ube ice cream; Mascarpone cheese; Sugar; Heavy cream; Ube powder or crushed ube polvoron

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Purple Yam Tiramisu

There’s something gently nostalgic about a tiramisu remade with the jewel-toned sweetness of ube — it tastes like childhood desserts and modern cafés at once. This Purple Yam Tiramisu layers familiar Italian technique with Filipino flavors for a dessert that’s both comforting and a little adventurous. If you enjoy creative takes on classics, you might also appreciate a festive twist on tiramisu in this gourmet tiramisu yule log cake that reimagines the same creamy spirit.

Why make this recipe
If you’re tired of the usual coffee-forward tiramisus and want something with personality, this purple yam version is perfect because it swaps espresso for the sweet, floral profile of ube without losing that silky mascarpone charm. It’s a great way to introduce a tropical flavor to people who love classic desserts but appreciate culinary creativity.

Step-by-Step Guide to Making Purple Yam Tiramisu

Ingredients

Ladyfingers
Ube-infused syrup or melted ube ice cream
Mascarpone cheese
Sugar
Heavy cream
Ube powder or crushed ube polvoron

Directions (original recipe)

Prepare the ube-infused syrup or melt the ube ice cream.
Dip each ladyfinger briefly in the syrup/ice cream.
Layer half of the dipped ladyfingers in a dish.
In a bowl, mix mascarpone cheese, sugar, and whipped heavy cream until smooth and creamy.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Dust with ube powder or crushed ube polvoron.
Chill in the refrigerator for several hours before serving.

Expanded, detailed step-by-step guidance and tips
The directions above are concise; below you’ll find a fleshed-out version with timing, technique, and troubleshooting so your Purple Yam Tiramisu turns out smooth, not runny, and vibrantly flavored.

Prep and planning (15–30 minutes)

Chill the mascarpone and heavy cream in the refrigerator for at least 30 minutes before you begin. Cold cream whips better, and chilled mascarpone integrates more smoothly.
If using ube ice cream that’s very firm, let just enough sit at room temperature to soften for spooning or melting into a syrup; if using ube syrup from jarred halaya (ube jam), thin it slightly with warm water or a splash of coconut milk so ladyfingers can absorb it quickly.
Choose a shallow, wide dish for assembly (an 8×8-inch pan or similar works well). It gives you more surface area for neat layers.

Prepare the ube-infused dip

Option A: Ube ice cream method — scoop 1 to 1 1/4 cups of ube ice cream into a small saucepan and warm gently over low heat until melted and pourable. If it’s intensely thick, whisk in 2–4 tablespoons warm milk (dairy or coconut) to achieve a light syrup.
Option B: Ube syrup method — mix 1 cup jarred ube halaya or 3–4 tablespoons ube powder with 1/2 to 3/4 cup warm water and a pinch of salt until it’s loose enough to coat a finger lightly. Taste and adjust sweetness; ube halaya is sweet already, so you may not need much added sugar.
Keep the syrup warm but not hot; it should be room-warm when you dip the ladyfingers to avoid dissolving them too quickly.

Dip the ladyfingers

Quickly submerge each ladyfinger for 1–2 seconds on each side. The goal is a very brief soak — ladyfingers should be moist but still hold shape. Over-soaking makes a soggy base.
Work quickly and lay each dipped cookie in a single layer in your dish, touching but not stacked.

First cookie layer

Cover the base of your dish with the first layer of dipped ladyfingers. If any pieces need filling, break a ladyfinger to fill gaps so the mascarpone layer sits on a continuous surface.
Lightly press the cookies so they form a compact base but don’t crush them.

Make the mascarpone cream

In a mixing bowl, whisk 1 1/2 cups mascarpone cheese with 1/3 to 1/2 cup granulated sugar (adjust to your preferred sweetness). Mascarpone should be creamy and lump-free; use a spatula to smooth any curds before whipping.
In a separate chilled bowl, whip 1 cup heavy cream to soft peaks. Fold the whipped cream gently into the mascarpone until fully incorporated. Over-mixing will deflate the cream; fold with care for a light, airy texture.
Optional flavor: fold in 1–2 teaspoons vanilla extract or a teaspoon of ube extract for extra color and aroma.

Assemble first cream layer

Spread half of the mascarpone mixture over the ladyfingers in an even layer. Use an offset spatula for a smooth surface. Cover and chill briefly (15–30 minutes) if the mixture felt too soft — this helps layers set cleanly.

Repeat cookie and cream layers

Add another layer of briefly dipped ladyfingers on top of the mascarpone, pressing gently to settle them.
Spread the remaining mascarpone mixture evenly. Smooth the top and tap the dish on the counter to settle air pockets.

Garnish with ube powder or polvoron

Dust the top evenly with ube powder for color and a concentrated yam flavor. If you prefer texture, sprinkle crushed ube polvoron (a crumbly Filipino cookie) for a sweet, nutty crunch. For a refined look, use a fine sieve.

Chill thoroughly

Cover the dish tightly with plastic wrap and refrigerate for at least 4–6 hours, ideally overnight. This resting time lets the flavors marry and the ladyfingers soften to that signature tiramisu sponge texture.
Don’t freeze; freezing alters the mascarpone’s silky texture.

Timing and serving

Remove from refrigerator 10–15 minutes before serving to take the chill off and reveal full flavors.
Slice with a warm knife (run under hot water and dry) for clean pieces.

Keeping Purple Yam Tiramisu Fresh

Refrigerate: 3–4 days at 4°C (39°F) for best texture and flavor.
Freezer: Up to 1 month at −18°C (0°F) if tightly covered; thaw overnight in the refrigerator before serving.
Room temperature: Not recommended beyond 2 hours (perishable dairy).

Serving Suggestions for Purple Yam Tiramisu

Serve chilled with a small spoonful of thick coconut cream or a drizzle of sweetened condensed milk on the side to amplify tropical notes.
Plate slices with a sprinkle of toasted desiccated coconut or crushed macapuno (sweetened coconut strips) for a Filipino-inspired presentation.
For a party, assemble in individual glasses for elegant portions — layer shorter ladyfinger pieces and top each cup with a decorative dollop of whipped cream and a tiny dusting of ube powder.

tips to make Purple Yam Tiramisu (Q&A style)
Q: How do I keep the mascarpone filling stable and airy?
A: Whip heavy cream to soft peaks separately, then gently fold it into room-warm (not hot) mascarpone that’s been smoothed with a spatula. Avoid over-whisking the mascarpone itself; folding preserves the airy structure.

Q: My ladyfingers are getting soggy too fast — what am I doing wrong?
A: Dip for only 1–2 seconds per side. If your ube dip is very thin or hot, it will soak in more quickly — cool the dip and thicken it slightly if needed.

Q: Can I use store-bought ube powder or extract?
A: Yes. Ube powder is great for dusting and intensifying color; ube extract boosts aroma. Balance the two so you don’t end up with an artificially flavored finish.

Variations

Coconut-Ube Fusion (bullet): Swap half the heavy cream for coconut cream and add a thin layer of toasted coconut between the mascarpone layers for island flavor. This gives a richer, tropical profile.
Espresso-Ube Two-Tone (paragraph): For a striking contrast, create one layer of traditional espresso-dipped ladyfingers and one layer of ube-dipped cookies. The espresso layer grounds the dessert with bitter notes while the ube layer keeps it sweet and floral — a conversation in flavors that honors both tiramisu’s roots and Filipino taste.

Troubleshooting (quick reference)

If cream is runny: Chill mascarpone and whipped cream before assembly and fold gently; refrigerate longer to firm up.
If flavors are bland: Sprinkle a teaspoon of ube extract into the cream and increase ube powder dusting.
If too sweet: Balance with a light sprinkle of flaky sea salt on the top before serving or pair slices with unsweetened espresso shots.

FAQs
Q: Can I use a different cookie instead of ladyfingers?
A: Yes, thin sponge cake or soft vanilla cookies can work, but ladyfingers give the classic soak-and-hold texture.

Q: How do I make vegan Purple Yam Tiramisu?
A: Substitute mascarpone with a whipped coconut cream-cheese blend (silken tofu blended with coconut cream and a bit of vegan cream cheese), use vegan ladyfingers or sponge cake, and ensure your ube ingredient is dairy-free.

Q: What’s the best way to color the tiramisu naturally?
A: Use ube powder or right amount of ube halaya; avoid artificial food coloring. Natural ube provides both color and authentic flavor.

Bold: How long should I let it chill before serving?
Answer: Ideally refrigerate for at least 4–6 hours, but overnight gives the best texture and flavor melding.

Can I assemble ahead for a party? Yes — assemble up to 24 hours ahead and refrigerate. Add delicate garnishes like extra polvoron or coconut right before serving.

Final presentation tips

For a professional finish, smooth the top layer, then use a small stencil and sift ube powder to create a pattern.
Serve portions with a small spatula to keep slices intact, and consider pairing each serving with a crisp tea (like jasmine) or a small affogato if you want a coffee contrast.

Cultural note
Ube (purple yam) has a sweet, slightly nutty flavor and a vivid purple hue that’s celebrated in Filipino desserts — from halaya (jam) to cakes and ice cream. Combining it with tiramisu’s creamy Italian foundation is a modern fusion that honors both culinary histories while delivering an eye-catching and crowd-pleasing dessert.

Conclusion

If you’d like a tested variation and more step-by-step photos, see The Kitchn’s ube tiramisu recipe for inspiration and technique. For another beloved take with recipe notes and serving ideas, check out Ube Tiramisu – The Unlikely Baker®.