Purple Ube Tiramisu: A Vibrant Twist on a Classic Dessert

In a medium bowl, combine the ube halaya, mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and ube extract (if using).
Use an electric mixer or whisk to beat the ingredients together until smooth and creamy, about 3-5 minutes. Set aside.
Prepare the Coffee Mixture:

In a shallow dish, combine the brewed coffee, rum (if using), and sugar. Stir until the sugar dissolves completely. Set aside.
Assemble the Tiramisu:

Quickly dip each ladyfinger into the coffee mixture, making sure not to soak them completely but just enough to moisten them.
Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch baking dish or a trifle dish.
Spread half of the ube cream mixture over the ladyfingers, smoothing it out evenly.
Repeat the process with another layer of dipped ladyfingers and the remaining ube cream mixture.
Cover and refrigerate the tiramisu for at least 4 hours, or overnight, to allow the flavors to meld together.
Serve:

Before serving, dust the top of the tiramisu with cocoa powder or grated dark chocolate. You can also garnish with extra ube halaya or shaved chocolate for a decorative touch.
Serving and Storage Tips: