A stunning, layered dessert that brings together soft ube sponge cake, rich homemade ube halaya, light whipped cream, and a silky cream cheese topping. Each vibrant purple layer delivers a perfect balance of sweetness, creaminess, and texture, creating a show-stopping centrepiece for any celebration. Finished with chocolate shavings and optional macapuno for added texture, this Filipino-inspired trifle is indulgent, nostalgic, and made for sharing
Ube Trifle (RoniB’s Kitchen Version)
Ube Trifle (RoniB’s Kitchen Version)
A vibrant ube trifle layered with sponge, cream, and ube halaya—rich, creamy and perfect for celebrations.
- Author
- RoniB’s Kitchen
- Prep Time
- 25 minutes
- Cook Time
- 2 hours 5 minutes
- Servings
- 10
- Category
Dessert
- Cuisine
Filipino
Ingredients
- 1 cup powdered ube (rehydrated according to pack instructions)
- 1 cup evaporated milk
- 1 cup condensed milk
- ½ cup butter
- ½ cup sugar (optional, adjust to taste)
- Pinch of salt
- 1 cup ube halaya (from what you made)
- 1½ cups flour
- 1 cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- Whipped cream (about 2 cups)
- Shavings of dark chocolate
- Extra ube halaya or jam for layering
- Optional: macapuno strings (available in Asian/Filipino shops)
- 1 pack cream cheese (softened)
- ¼ cup icing sugar
- ½ cup whipped cream (folded in)
Directions
- In a pot, combine butter, evaporated milk, condensed milk, and rehydrated ube.
- Cook over low heat, stirring constantly until thick and smooth.
- Add a pinch of salt.
- Cook until glossy and spreadable.
- Cool completely.
- Use 1 cup for the sponge cake and reserve the rest for layering and piping.
- Preheat oven to 170°C.
- Line a baking tray or cake tin with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs, sugar, oil, milk, vanilla, and ube halaya until smooth.
- Fold the dry ingredients into the wet until combined.
- Pour into baking tin and bake 25–30 minutes, or until a skewer comes out clean.
- Allow to cool completely, then cut into cubes. (to fit your chosen container)
- Beat cream cheese until smooth.
- Add icing sugar and vanilla.
- Fold in whipped cream for a lighter texture.
- Ube sponge cubes
- Thin layer of ube halaya or jam
- Whipped cream
- Dark chocolate shavings
- Optional macapuno strings
- Repeat until your dish is full.
- Spread a layer of cream cheese icing on top.
- Pipe decorative cones of cream cheese icing and ube halaya or jam.
- Sprinkle with dark chocolate or toasted coconut if desired.