Pin 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.
For my family, ube desserts always signal a celebration and this trifle is no exception. The way the bright purple ube and milky jelly swirl together in each glass puts smiles on everyone around the table.
Ingredients
- Ube halaya (purple yam jam): 1 cup, creamy and sweet
- Sweetened condensed milk: 1/2 cup for rich sweetness
- Evaporated milk: 1/2 cup for depth
- Heavy cream: 1/2 cup for luxurious texture
- Ube extract (optional): 1/2 teaspoon, to boost color and flavor
- Whole milk: 1 1/2 cups for the jelly
- Heavy cream: 1/2 cup for silkiness in jelly
- Granulated sugar: 1/3 cup to sweeten the jelly layer
- Gelatin powder (or agar-agar powder): 2 teaspoons gelatin or 1 tablespoon agar, sets the jelly
- Vanilla extract: 1 teaspoon for aroma
- Sponge cake slices: 6, cut to fit glasses
- Whipped cream: 1 cup for topping
- Fresh ube cubes or purple sprinkles (optional): for garnish
Instructions
- Prepare ube layer:
- Combine ube halaya, condensed milk, evaporated milk, heavy cream, and ube extract in a mixing bowl. Whisk until smooth and creamy. Set aside.
- Prepare milk jelly:
- In a saucepan, whisk milk, heavy cream, and sugar. Sprinkle gelatin over and let bloom for 5 minutes. Heat over low, stirring till dissolved but not boiled. Add vanilla and cool slightly.
- Assemble trifles:
- Lay sponge cake at bottom of each serving glass. Spoon ube mixture over cake, then pour milk jelly layer. Repeat layers if desired, finishing with milk jelly.
- Chill:
- Refrigerate trifles for at least 2 hours till jelly is set.
- Topping:
- Right before serving, crown trifles with whipped cream and optional fresh ube cubes or purple sprinkles.
Pin One time, my niece tried to guess each layer’s flavor before digging in. It turned into a fun family moment, everyone debating whether the milk jelly tasted better with or without extra vanilla!
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), gluten (sponge cake), and gelatin (unless using agar-agar). Always check labels for dietary restrictions.
Nutritional Information
Per serving: Calories 340, Total Fat 14 g, Carbohydrates 48 g, Protein 6 g
Pin This trifle is best enjoyed chilled, so let it set fully for vibrant layers and flavor. Spoon out carefully to keep layers intact and your guests will be wowed by the colors and creamy taste.
Recipe Questions & Answers
- → How do I achieve the vibrant purple color?
Use ube halaya and optional ube extract to enhance both color and flavor in the layered glass dessert.
- → Can I make this dessert ahead of time?
Yes, you can assemble and chill the trifles up to one day before serving to allow flavors to meld and jelly to set.
- → Is it possible to make this vegetarian?
For a vegetarian version, replace gelatin with agar-agar and ensure all other ingredients are suitable for your diet.
- → What kind of sponge cake should I use?
Plain store-bought or homemade sponge cake works well. Cut slices to fit serving glasses for easy layering.
- → How long should the trifles chill?
Chill for at least 2 hours to set the jelly layers. Longer chilling helps the layers firm up and flavors develop.
- → Are there garnish suggestions?
Top with whipped cream, fresh ube cubes, or purple sprinkles for a colorful, festive finished look.