Save to Pinterest 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.
I fell in love with ube desserts while exploring Filipino cuisine and this trifle always draws 'wow's at every family gathering. The creamy textures and gentle sweetness make it a crowd favorite year round.
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 to Pinterest We always enjoy making these trifles together as a family, each of us layering the ingredients into our own glass. The bright purple ube always gets a cheer from the little ones, and it feels like a celebration every time.
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 (sponge cake). Contains gelatin (if not using agar-agar). Always check product labels if you have allergies or dietary restrictions.
Nutritional Information
Calories: 340, Total Fat: 14 g, Carbohydrates: 48 g, Protein: 6 g (per serving)
Save to Pinterest Serve chilled for best texture. These trifles are sure to brighten any table and delight every guest.
Common Recipe Questions
- → What gives this dessert its bold purple color?
The vibrant hue comes from ube halaya and optional ube extract, a purple yam popular in Filipino cuisine.
- → Can I substitute agar-agar for gelatin?
Yes, agar-agar creates a firm, vegetarian-friendly jelly layer. Adjust the quantity since it sets more firmly than gelatin.
- → Is it possible to make the sponge cake layer gluten-free?
Simply use gluten-free sponge cake or ladyfingers to ensure the dessert is suitable for those avoiding gluten.
- → How should I serve this treat for best presentation?
Use transparent glasses or jars to showcase the colorful layers, topping with whipped cream and purple sprinkles.
- → Can I make this dessert ahead of time?
Prepare and chill the assembled treat up to a day in advance, adding whipped cream and garnishes just before serving.
- → What milk options work for a lighter version?
Opt for low-fat milk and reduced-fat cream for a lower calorie treat, while still maintaining creamy texture.