Save A vibrant, eye-catching dessert featuring layers of creamy ube, silky milk jelly, and soft sponge cake, all topped with whipped cream. Perfect for special occasions or a tropical-inspired treat.
When I first tried ube in a dessert, I was amazed by its color and subtle flavor. This trifle quickly became a favorite during family gatherings, with each layer bringing smiles all around.
Ingredients
- Ube Layer: 1 cup ube halaya (purple yam jam), 1/2 cup sweetened condensed milk, 1/2 cup evaporated milk, 1/2 cup heavy cream, 1/2 teaspoon ube extract (optional, for color and flavor)
- Milk Jelly Layer: 1 1/2 cups whole milk, 1/2 cup heavy cream, 1/3 cup granulated sugar, 2 teaspoons gelatin powder (or 1 tablespoon agar agar powder), 1 teaspoon vanilla extract
- Sponge Cake Layer: 6 slices plain sponge cake (store bought or homemade), cut to fit serving glasses
- Topping: 1 cup whipped cream, Fresh ube cubes or purple sprinkles (optional, for garnish)
Instructions
- Prepare the ube layer:
- In a bowl, combine ube halaya, condensed milk, evaporated milk, heavy cream, and ube extract. Whisk until smooth and creamy. Set aside.
- Prepare the milk jelly:
- In a small saucepan, whisk together milk, heavy cream, and sugar. Sprinkle gelatin over the mixture and let it bloom for 5 minutes. Heat gently over low heat, stirring until gelatin dissolves completely (do not boil). Add vanilla extract, remove from heat, and cool slightly.
- Assemble the trifles:
- Place a layer of sponge cake at the bottom of each serving glass. Spoon a generous layer of the ube mixture over the cake. Pour a layer of the milk jelly over the ube layer. Repeat layers if your glasses allow, finishing with milk jelly on top.
- Chill:
- Chill the trifles in the refrigerator for at least 2 hours, until the jelly is set.
- Topping:
- Before serving, top each trifle with whipped cream and garnish with fresh ube cubes or purple sprinkles, if desired.
Save Serving these trifles at our recent party brought back memories of summer picnics in the Philippines. The combination of flavors and textures always gets plenty of compliments from both kids and adults.
Required Tools
Mixing bowls, whisk, saucepan, measuring cups and spoons, serving glasses or jars, refrigerator
Allergen Information
Contains dairy: milk, cream, condensed milk, evaporated milk, whipped cream. Contains gluten from sponge cake. Contains gelatin if not using agar agar.
Nutritional Information
Per serving: 340 calories, 14 g total fat, 48 g carbohydrates, 6 g protein
Save This trifle is sure to impress at any gathering and keeps well chilled for a day. Enjoy the burst of ube flavor and creamy jelly in every spoonful.
Recipe Guide
- → Can I substitute gelatin with agar-agar?
Yes, agar-agar can be used in place of gelatin. Adjust quantities, as agar sets firmer than gelatin.
- → Where can I find ube halaya?
Ube halaya is available at Asian supermarkets, specialty stores, or online in ready-to-eat jars.
- → Can the dessert be made ahead?
Absolutely. Assemble and chill the layers in advance; top with cream and garnish just before serving.
- → Are there gluten-free options for the cake layer?
You may use gluten-free sponge cake or substitute with gluten-free ladyfingers to suit dietary needs.
- → How do I get vibrant purple color?
Add ube extract for deeper, richer purple hues and enhanced flavor depth to your layers.
- → Is this dessert suitable for vegetarians?
Yes, use agar-agar instead of gelatin and ensure all other ingredients meet vegetarian requirements.