Whipped Ube and Espresso Martini Tiramisu with Toasted Coconut

Experience the ultimate fusion of Filipino flair and Italian tradition with this Whipped Ube and Espresso Martini Tiramisu. This decadent dessert takes the classic “pick-me-up” to new heights by combining the earthy, vanilla-like sweetness of purple yam (ube) with the boozy, sophisticated kick of a classic espresso martini. Topped with golden toasted coconut, it’s a show-stopping treat that is as vibrant in color as it is in flavor.

Ingredients

The Espresso Martini Soak

• 1 cup strong espresso or cold brew concentrate (chilled)
• 1/4 cup Vodka
• 1/4 cup Coffee Liqueur (e.g., Kahlúa)
• 1 tbsp Simple syrup or condensed milk (optional for sweetness)

The Whipped Ube Cream

• 16 oz (450g) Mascarpone cheese, room temperature
• 1.5 cups Heavy whipping cream, cold
• 1/2 cup Ube Halaya (purple yam jam)
• 1 tsp Ube extract (for color and depth)
• 1/2 cup Powdered sugar (adjust to taste)

Assembly & Garnish

• 24-30 Savoiardi ladyfingers
• 1/2 cup Unsweetened shredded coconut, toasted until golden
• 1 tbsp Ube powder (for dusting)
• 3-4 Whole coffee beans (optional garnish)

Step-by-Step Instructions

1. Prepare the Espresso Martini Soak

In a shallow bowl, whisk together the chilled espresso, vodka, coffee liqueur, and simple syrup. Set aside. The shallow bowl makes it easier to dip the ladyfingers later.

2. Toast the Coconut

Place shredded coconut in a dry skillet over medium heat. Stir constantly for 3–5 minutes until the flakes are fragrant and golden brown. Immediately transfer to a plate to stop the cooking process.

3. Create the Whipped Ube Cream

In a large mixing bowl, beat the mascarpone, ube halaya, and ube extract until smooth and well-combined. In a separate chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold the whipped cream into the ube-mascarpone mixture in three batches, being careful not to deflate the air.

4. Assemble the Layers

Quickly dip each ladyfinger into the espresso martini soak (about 1–2 seconds per side) and line the bottom of an 8×8 or 9×9 inch baking dish. Spread half of the whipped ube cream over the ladyfingers. Sprinkle a generous layer of toasted coconut over the cream.

5. Repeat and Chill

Add a second layer of soaked ladyfingers, followed by the remaining ube cream. Smooth the top with a spatula. Cover and refrigerate for at least 6 hours, though overnight is recommended for the flavors to meld and the structure to set.

6. The Finishing Touches

Just before serving, dust the top with ube powder and the remaining toasted coconut. Garnish with a few coffee beans for that authentic martini aesthetic.

Fact-Check: What is Ube?

Ube (pronounced oo-beh) is a purple yam native to the Philippines. Unlike the common sweet potato, it has a distinctively nutty, vanilla, and white-chocolate-like flavor profile. It is a staple in Filipino desserts like Halo-Halo and Ube Halaya. Its striking purple hue is entirely natural, though many commercial extracts add a touch of food coloring to enhance the vibrancy in baked goods.