Ube Trifle (RoniB’s Kitchen Version)

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.