Purple yam, milk jelly, and sponge cake layers with whipped cream make a stunning, tropical-inspired sweet for gatherings.
# What You'll Need:
→ Ube Layer
01 - 1 cup ube halaya (purple yam jam)
02 - 1/2 cup sweetened condensed milk
03 - 1/2 cup evaporated milk
04 - 1/2 cup heavy cream
05 - 1/2 teaspoon ube extract (optional, for color and flavor)
→ Milk Jelly Layer
06 - 1 1/2 cups whole milk
07 - 1/2 cup heavy cream
08 - 1/3 cup granulated sugar
09 - 2 teaspoons gelatin powder or 1 tablespoon agar-agar powder
10 - 1 teaspoon vanilla extract
→ Sponge Cake Layer
11 - 6 slices plain sponge cake, cut to fit serving glasses
→ Topping
12 - 1 cup whipped cream
13 - Fresh ube cubes or purple sprinkles (optional, for garnish)
# Steps to Follow:
01 - In a mixing bowl, whisk together ube halaya, sweetened condensed milk, evaporated milk, heavy cream, and ube extract until a smooth, uniform consistency is achieved.
02 - In a small saucepan, mix whole milk, heavy cream, and granulated sugar. Sprinkle gelatin or agar-agar over the mixture and allow it to bloom for 5 minutes. Gently heat over low flame, stirring until the thickener dissolves completely without boiling. Add vanilla extract, then remove from heat and let cool slightly.
03 - Arrange a slice of sponge cake at the base of each serving glass. Spoon a generous layer of the ube mixture over the cake. Pour a layer of milk jelly over the ube layer. Repeat layering if space allows, finishing with milk jelly on top.
04 - Refrigerate filled glasses for at least 2 hours until the jelly layer is completely set.
05 - Before serving, top each glass of trifle with whipped cream and garnish with fresh ube cubes or purple sprinkles as desired.
