Boozy Ube Tiramisu
up to 9
This is for all the non-bakers out there who are on a mission to impress. First of all, this is a no-bake recipe. All you do is dip broas cookies in some rum-spiked (we used Kasama Rum) coconut milk, and then layer it with a creamy Ninong's Ube Cookie Butter. Then, finish it all off with some whipped cream and a bag of crushed Ube Polvoron. Dang. You are officially the hero of the party! Even your Tita will ask for the recipe.
1 Can Full Fat Coconut Milk
1 Shot of Kasama Rum (about 2 oz)
About half a box of Broas Cookies
1 Jar (8 oz) of Ninong’s Ube Cookie Butter
8 oz Container of Mascarpone
16 oz of Heavy Whipping Cream
1 Bag of Ube Polvoron totally crushed!
8x8 glass baking dish
Hand Held or Stand Mixer or Whisk
In a medium bowl, mix together the coconut milk and Kasama Rum. Pro tip: If the coconut milk is lumpy, heat it up a little to make it smooth then add in the rum.
In another bowl, mix together the Ninong’s Ube Cookie Butter and Mascarpone until blended well.
In a third bowl, pour in the whipping cream and whip until firm peaks form. Put in the refrigerator until needed.
Dip individual Broas cookies in the coconut milk and place on the bottom of the baking dish. Repeat until the bottom is covered with cookies.
Take half of the Ninong’s Ube cookie butter mixture and spread carefully on top of the cookies.
Start another layer of cookies repeating the same process as before: putting the soaked broas cookies on top of the cookie butter layer.
Top this second layer of soaked cookies with the remaining ube cookie butter mixture.
Soak your final layer of cookies and place on top of the second ube cookie butter mixture.
Take the whipped cream out of the fridge and spread all over the top.
Finally, spread the crushed Ube Polvoron on top of the whipped cream.
Put in the refrigerator to chill for up to 24 hours to set and make it easier to cut.
Cut into squares to serve. Enjoy!