Ube Tiramisu – Practical Information | Servings: 6–8 people | Prep time: approx. 30 minutes | Chilling time: minimum 12 hours | Difficulty: Easy | Ingredients: Milk, 5 eggs, 3 tbsp ube powder (plus a little extra for garnish), 1 package of ladyfingers, 100g sugar, 500g mascarpone. | ​​Preparation: 1. Dilute the ube: Mix the ube powder with a little milk. Dip the ladyfingers into this mixture, then arrange them at the bottom of a dish to form the first layer. 2. Prepare the cream: Separate the egg whites from the yolks. Whisk the yolks with 60g of sugar, then fold in the mascarpone and 2 tablespoons of ube powder. 3. Whip the egg whites: Beat the egg whites with the remaining sugar until stiff peaks form, then gently fold them into the mascarpone mixture. 4. Assemble the tiramisu: Cover the ladyfingers with a generous layer of cream. Add another layer of ladyfingers, followed by another layer of cream. 5. Let it rest: Place the tiramisu in the refrigerator for at least 12 hours. 6. Serve: Before serving, lightly dust with ube powder for a beautiful purple finish. | Tip: Serve well-chilled for a creamy, indulgent texture.

Chewy Ube Cookies – Practical Information | Servings: 4 to 8 | Quantity: 8 to 10 cookies | Prep time: 30 minutes | Baking time: 7 minutes | Difficulty: Easy | Cost: Budget-friendly | Ingredients: 170g brown sugar, 190g all-purpose flour (T55), 160g unsalted butter, 1 room-temperature egg, 1 pinch of fleur de sel, 5.5g baking powder, 2–3 tablespoons UBEGLOW ube powder, 87g blanched almonds, 200g white chocolate (150g for the dough + 50g for the topping) | Preparation: 1. Toast the chopped almonds for 10 minutes at 165°C, then let them cool. 2. Cream the butter until soft, then mix with the brown sugar. 3. Gradually incorporate the egg. 4. Mix the flour, baking powder, and UBEGLOW ube powder, then fold into the mixture without overworking the dough. 5. Add the almonds and 150g of white chocolate. 6. Form balls weighing approximately 80g, flatten them slightly, and top with the remaining white chocolate and a pinch of fleur de sel. 7. For thicker cookies, you can place them in the freezer for 20 minutes before baking. 8. Bake for 7 minutes at 180°C. The edges should be set while the center remains slightly soft/chewy. 9. Let cool before serving. | Tip: Do not overbake the cookies. They will continue to cook slightly after being removed from the oven, which helps preserve their soft texture and the beautiful, natural purple color of the ube.