Ube Trifle (RoniB’s Kitchen Version)
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Ube Trifle (RoniB’s Kitchen Version)
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Filipino
Servings
8-10
Prep Time
35 minutes
Cook Time
2 hours 5 minutes
Calories
420
This festive Ube Trifle is a show-stopping holiday dessert made with layers of soft homemade ube sponge cake, rich ube halaya, whipped cream, and a silky cream-cheese topping. Each beautiful purple layer adds a touch of Filipino Noche Buena flavour to a classic British trifle. Optional macapuno strings add sweetness and texture — widely available in Asian and Filipino stores.
Ingredients
Ube Halaya (Jam) - Use this also to flavour the sponge
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1 cup powdered ube (rehydrated according to pack instructions)
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1 cup evaporated milk
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1 cup condensed milk
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½ cup butter
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½ cup sugar (optional, adjust to taste)
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Pinch of salt
Ube Sponge Cake
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1 cup ube halaya (from what you made)
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1½ cups flour
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1 cup sugar
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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½ cup vegetable oil
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3 eggs
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1 tsp vanilla
Layers
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Whipped cream (about 2 cups)
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Shavings of dark chocolate
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Extra ube halaya or jam for layering
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Optional: macapuno strings (available in Asian/Filipino shops)
Cream Cheese Topping
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1 pack cream cheese (softened)
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¼ cup icing sugar
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½ cup whipped cream (folded in)
Directions
Make the Ube Halaya (Ube Jam)
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.
Bake the Ube Sponge Cake
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)
Make the Cream Cheese Icing
Beat cream cheese until smooth.
Add icing sugar and vanilla.
Fold in whipped cream for a lighter texture.
Build the Trifle: Repeat the following layers
Ube sponge cubes
Thin layer of ube halaya or jam
Whipped cream
Dark chocolate shavings
Optional macapuno strings
Repeat until your dish is full.
Finish With a Decorative Topping
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.
Recipe Note
Chill for at least 2 hours, but overnight gives the best flavour and structure.
Perfect for Christmas, Noche Buena, potlucks, or as a vibrant centrepiece dessert.