Step 1

Whisk (with hand mixer ideally) over a double boiler the 3 egg yolks, sugar, salt, and water til the mixture reaches a temp of 165F (pasteurize the eggs). It should double in volume and be pale yellow. Take off heat and cool for a few minutes.

Step 2

Mix the marscapone (straight from the fridge) with the ube extract, vanilla extract, and egg mix til mostly smooth.

Step 3

Add the heavy cream and ube halaya and whip til medium stiff peaks. Don’t overmix or else the marscapone could split.

Step 4

In a separate bowl, combine the coffee, ube extract, ube powder, and coconut milk.

Step 5

Dip the ladyfingers in the ube coffee soak and arrange in a 8x8 square pan. Then, layer half of the cream mixture and repeat.

Step 6

Refrigerate for atleast a few hours before serving. Optional: dust the top with ube powder and garnish with toasted coconut!