This is another variation on the Tiramisu, a name which means “pick me up,” from Jack Rose in New Orleans. Pastry chef Eka Soenarko adds ube paste and extract to a combination of mascarpone cheese, crème fraîche, sweetened condensed milk, and vanilla extract to make a creamy purple confection. She mixes that with egg yolks beaten with sugar and coconut liqueur, and then folds in egg whites whipped with sugar. She puts a scoop of that on the bottom of a jar and then tops it with a disk of pistachio cake. She brushes that with warm coconut syrup, tops it with more purple cream, dusts it with ube powder, and tops it with baked kadayif, or shredded phyllo.
The chef said the dessert reflects her own Asian identity as well as her passion for creativity.
It’s priced at $15.