Ube Tiramisu
A lighter, purple tiramisu with ube purée, a Greek yogurt and mascarpone cream, and ladyfingers dipped in coffee. It's also made without raw eggs and lots of sugar, so it's an impressive healthy dessert you can prepare ahead.
Ingredients
- 250 g Greek yogurt thick, plain
- 125 g light mascarpone or creamy ricotta
- 150 g ube purée cooked, cooled, mashed purple yam
- 1 tsp ube powder optional, for a brighter color
- 2 tbsp maple syrup or to taste
- 1 tsp vanilla extract
- 12–14 ladyfingers or whole grain oat cookies
- 150 ml strong coffee cooled; for kids, cocoa or coconut milk
- 1 tbsp Dutch cocoa powder
- 1 tbsp toasted shredded coconut optional
Instructions
- If your ube purée isn't ready yet, then boil the peeled, cubed purple yam until soft (about 15–20 minutes), mash it, and let it cool completely.
- Then mix the Greek yogurt and the light mascarpone (or the ricotta) until smooth.
- Next, add the cooled ube purée, the ube powder (if you use it), the maple syrup, and the vanilla extract, and also mix until smooth.
- Dip the ladyfingers one by one into the cooled coffee only for a moment, and then line the bottom of a dish or small glasses with them.
- After that, spread half of the cream on top, and then repeat the layer with the remaining ladyfingers and cream.
- Cover it and put it in the fridge for at least 4 hours, but preferably overnight, so the layers can come together.
- Before serving, sprinkle it with cocoa powder and, if you like, also with toasted shredded coconut.
Video
Notes
Unlike classic tiramisu, this one has no raw eggs, and Greek yogurt replaces most of the mascarpone, so it's lighter and richer in protein.
For the ube purée, boil the purple yam until soft, and then let it cool completely before you mix it into the cream, otherwise the cream becomes runny.
Covered in the fridge, it keeps for 2–3 days, and moreover, it's even tastier the next day.
