Save to Pinterest This vibrant Ube Milk Jelly Trifle is the kind of dessert that stops guests in their tracks. Creamy ube mingles with silky milk jelly and light sponge cake in every spoonful, all crowned with a cloud of whipped cream. It is a show-stopper for special gatherings but easy enough to make just because you crave a taste of the tropics.
The first time I made these was for a family birthday, and we all laughed at our purple tongues after digging in. They are now a favorite anytime we want something both gorgeous and comforting.
Ingredients
- Ube halaya: This is the heart of the trifle Choose the deepest purple you can find for best color and flavor
- Sweetened condensed milk: Adds silkiness and gentle sweetness Pick the thickest one for smooth blending
- Evaporated milk: Boosts creaminess and helps balance ube’s earthiness
- Heavy cream: Gives rich body to both ube and jelly layers Use cold full-fat cream for best results
- Ube extract: Optional but highly recommended for color and aroma Try to find a natural extract for cleaner flavor
- Whole milk: Base for the milk jelly Whole milk makes the jelly soft and luscious
- Granulated sugar: Sweetens the jelly Use ultra-fine sugar so it dissolves quickly
- Gelatin or agar agar: Essential for setting the jelly Choose agar agar for a firmer vegetarian dessert
- Vanilla extract: Infuses warmth Choose real vanilla whenever possible
- Plain sponge cake: Soaks up the flavors Any simple vanilla or butter sponge will work Be sure it is very soft and fresh
- Whipped cream: For the topping Adds a dreamy finish Cold heavy cream whipped to soft peaks is luscious here
- Fresh ube cubes or purple sprinkles: Optional for garnish They make the dessert extra special and playful
Instructions
- Prepare the Ube Base:
- In a mixing bowl add the ube halaya sweetened condensed milk evaporated milk heavy cream and ube extract Whisk these together thoroughly until you have a smooth creamy mixture with an intense purple color The mixture should be lump free for even layering Set aside while you prepare the rest
- Make the Silky Milk Jelly:
- In a small saucepan pour in the whole milk heavy cream and granulated sugar Sprinkle gelatin or agar agar powder across the surface let it sit for five minutes so it absorbs moisture and blooms This is critical for creating a smooth jelly Place the pan on low heat and gently stir to dissolve the gelatin fully Do not let the mixture come to a boil or the texture may turn rubbery Stir constantly until everything is fully melted and the sugar has dissolved Remove from heat and stir in vanilla extract Allow the mixture to cool only slightly as you want it warm but not hot when pouring over the ube layer
- Assemble the Trifles:
- Slice the sponge cake into rounds or squares that fit the bottom of your serving glasses Layer a piece of sponge cake in each glass pressing gently so it sits flat Spoon a generous layer of the ube mixture on top of the cake using enough to fully cover the sponge Pour the milk jelly layer over the ube gently so the layers stay distinct If your glasses are tall repeat the layering until you reach the top finishing with milk jelly
- Chill to Set:
- Cover each trifle with plastic wrap and refrigerate for at least two hours It is important that the jelly completely sets for the best texture
- Top and Garnish:
- Right before serving pipe or spoon whipped cream generously onto each trifle Top with diced fresh ube or a sprinkle of purple decorations for a playful finish
Save to Pinterest Whenever I start whisking the ube halaya with sweetened milks a candy like aroma drifts through the whole kitchen This layer is usually the first my nieces dig out from the glass and it always reminds me of birthday parties and laughter in our family living room
Storage Tips
Keep the assembled trifles tightly covered in the fridge for up to three days The cake will continue to soak up flavors without getting soggy Do not add whipped cream or garnishes until just before serving For longer storage you can fully assemble the layers without the topping cover well and chill then garnish fresh
Ingredient Substitutions
If you cannot find ube halaya try mashed cooked purple sweet potato blended with extra condensed milk and extract A store bought pound cake works fine instead of sponge but slice thinly Coconut cream can replace heavy cream for a subtle tropical note
Serving Suggestions
Serve cold right from the fridge with a small spoon to admire each layer These trifles look stunning in clear glasses but also work in jars for picnics Pair with unsweetened hot tea or a glass of chilled Moscato for balance
Cultural and Historical Notes
Ube desserts are a beloved part of Filipino celebrations The playful color and sweet earthy flavor appeal to all ages Layered desserts like this one blend Filipino tradition with modern trifle style and allow for endless creativity
Seasonal Adaptations
Swap the whipped cream for coconut whip and add fresh mango cubes in spring and summer During holidays sprinkle crushed shortbread or festive sprinkles on top Try making mini versions in shot glasses as party treats
Save to Pinterest This dessert is sure to be a dazzling centerpiece for your next gathering and it tastes as cheerful as it looks. Enjoy every creamy purple spoonful.
Common Recipe Questions
- → Can I substitute agar-agar for gelatin?
Yes, agar-agar is a suitable vegetarian alternative to gelatin. It sets firmer, so adjust the quantity as needed for desired texture.
- → How do I achieve a vibrant purple hue?
Using ube extract along with ube halaya enhances both color and flavor, resulting in a vivid purple layer for the dessert.
- → Can I prepare the layers ahead of time?
All layers can be prepared in advance and assembled before serving. Allow time for chilling so the milk jelly layer sets completely.
- → Is there a gluten-free option?
For a gluten-free version, substitute plain sponge cake with a gluten-free cake or omit it entirely, doubling ube and jelly layers.
- → What pairs well with this dessert?
This dessert goes well with a sweet, floral white wine like Moscato and is delightful as a finish to any festive meal.
- → How can I make this dessert lighter?
Use low-fat milk or reduced-fat cream to lighten the treat, though textures and overall richness may be slightly different.