Ingredients
For the soak
For the Ube cream
Directions
- 1
Whisk (with hand mixer ideally) over a double boiler the 3 egg yolks, sugar, salt, and water til the mixture reaches a temp of 165F (pasteurize the eggs). It should double in volume and be pale yellow. Take off heat and cool for a few mins.
- 2
Mix the marscapone (cold) with the ube extract, vanilla extract, and egg mix til mostly smooth.
- 3
Add the heavy cream and ube halaya and whip til medium stiff peaks. Don’t overmix or else the marscapone could split.
- 4
In a separate bowl, combine the coffee, ube extract, ube powder, and coconut milk.
- 5
Dip the ladyfingers in the ube coffee soak and arrange in a 8x8 square pan. Then, layer half of the cream mixture and repeat.
- 6
Refrigerate for atleast a few hours before serving. Optional: dust the top with ube powder and garnish with toasted coconut!
