Ube Trifle (RoniB’s Kitchen Version)

Ube Trifle (RoniB’s Kitchen Version)

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)

RoniB’s Kitchen

Servings

10

Prep Time

25 minutes

Cook Time

2 hours 5 minutes

Calories

629

Cuisine

Filipino

Category

Dessert

A vibrant ube trifle layered with sponge, cream, and ube halaya—rich, creamy and perfect for celebrations.

Ube Trifle (RoniB’s Kitchen Version)

Ingredients

    Ube Halaya (Jam) - Use this also to flavour the sponge

    • 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

    Ube Sponge Cake

    • 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

    Layers

    • Whipped cream (about 2 cups)
    • Shavings of dark chocolate
    • Extra ube halaya or jam for layering
    • Optional: macapuno strings (available in Asian/Filipino shops)

    Cream Cheese Topping

    • 1 pack cream cheese (softened)
    • ¼ cup icing sugar
    • ½ cup whipped cream (folded in)

    Directions

      Make the Ube Halaya (Ube Jam)

      1. In a pot, combine butter, evaporated milk, condensed milk, and rehydrated ube.

      2. Cook over low heat, stirring constantly until thick and smooth.

      3. Add a pinch of salt.

      4. Cook until glossy and spreadable.

      5. Cool completely.

      6. Use 1 cup for the sponge cake and reserve the rest for layering and piping.

      Bake the Ube Sponge Cake

      1. Preheat oven to 170°C.

      2. Line a baking tray or cake tin with parchment.

      3. In a bowl, whisk flour, baking powder, baking soda, and salt.

      4. In another bowl, beat eggs, sugar, oil, milk, vanilla, and ube halaya until smooth.

      5. Fold the dry ingredients into the wet until combined.

      6. Pour into baking tin and bake 25–30 minutes, or until a skewer comes out clean.

      7. Allow to cool completely, then cut into cubes. (to fit your chosen container)

      Make the Cream Cheese Icing

      1. Beat cream cheese until smooth.

      2. Add icing sugar and vanilla.

      3. Fold in whipped cream for a lighter texture.

      Build the Trifle: Repeat the following layers

      1. Ube sponge cubes

      2. Thin layer of ube halaya or jam

      3. Whipped cream

      4. Dark chocolate shavings

      5. Optional macapuno strings

      6. Repeat until your dish is full.

      Finish With a Decorative Topping

      1. Spread a layer of cream cheese icing on top.

      2. Pipe decorative cones of cream cheese icing and ube halaya or jam.

      3. Sprinkle with dark chocolate or toasted coconut if desired.
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