Ube Tiramisu

Desserts are not a friend of insulin resistance. The high sugar content combined with simple starches is a classic recipe for glucose spike. The most straight-forward approach is to try to reduce the amount of sugar and simple while keeping the flavour as good as possible. Another approach is to ensure that your stomach has proteins and vegetables (e.g. after a meal) before eating the dessert. Research shows that this approach reduces flucose levels by 29% at 30min after the meal, and insulin was also significantly lower (Weill Cornell Medicine)

The Ube condensed milk I used was by Sweet Cow, and it is available on Amazon. Since condensed milk is already sweet, we don’t need to add any additional sugar to the recipe. Overall, this recipe is an improvement over traditional tiramisu’s glycemic index as it has about 20% less sugar. I prefer this sweetness level, and it lets the ube flavour shine. If you want to reduce the sugar level further, you would need to reduce the amount of ube condensed milk, which will decrease the ube flavour as well.

Ube Tiramisu

🍽️ Servings: 16 ⏳ Prep: 30 mins 🕒 Total: Overnight

Ingredients

1 cup table cream [low]
8 oz mascarpone [low]
2/3 cup ube condensed milk [high]
3/4 cup whole milk [low]
1 package ladyfingers [high]

Steps

Cream Layers
Whip table cream [low] until soft peaks form.
Beat mascarpone [low] and 1/3 cups of ube condensed milk [high] .
Fold the mascarpone mixture into the cream mixture.
Ladyfinger dip If your milk is fridge cold, warm it up to room temperature in the microwave or on the stove.
Add 1/3 cups of ube condensed milk to room temperature whole milk [low] and mix well.
Assembly Dip half of the ladyfingers [high] into the milk mixture and place in a pan.
Spread half of the cream mixture over the ladyfingers.
Repeat with the remaining ladyfingers and cream mixture.
Keep refrigerated for at least 4 hours or preferably overnight.