Ube Tiramisu

1. Leave out mascarpone to soften. 
2. Prepare 2 cups of espresso/coffee any way of your choosing (I used a phin filter). Set aside. 
3. Using a hand mixer with whisk attachment, whisk egg yolks & 1/4 cup sugar until ribbon consistency in a large bowl. Add mascarpone in small increments (about 1/4 at a time) & whisk until all incorporated. Add ube extract in increments of 1/2 tsp & mix until desired flavor & color (I used about 1 to 1 1/2 tsps). 
4. Using a hand mixer with a whisk attachment, whisk egg whites & remaining 1/4 cup sugar until soft-medium peaks in another large bowl (don’t whisk by hand, it’ll take forever). 
5. Gently fold in peaked egg whites into the mascarpone mixture in small increments until all combined. 
6. Pour coffee into a wide bowl. Dip each ladyfinger into the coffee (soak for about 4-5sec). Place in pan/dish/jar & alternate with layer of ube cheese cream while making sure to have enough ube cream to top it off. 
7. Sift top layer with cocoa powder or sprinkle toasted coconut. 
8. Enjoy! (Leave in fridge & serve later for best taste and solid slices)