In a large mixing bowl, pour 1 cup of cold heavy cream. Use an electric mixer to whip it on medium-high speed for about 3 to 5 minutes, until stiff peaks form.

In another bowl, combine 1 cup of mascarpone cheese and 1 cup of slightly warmed ube halaya. Add 1/4 cup of sweetened condensed milk and 1 teaspoon of vanilla extract, then mix until smooth and creamy. Gently fold in the whipped cream.

In a shallow bowl, stir together 1/2 cup of whole milk and 2 tablespoons of ube extract until well combined.

Quickly dip each ladyfinger cookie into the milk mixture. Place the soaked ladyfingers in a jar to create a base for the layers.

Add a layer of the ube cream mixture over the soaked ladyfingers. Repeat with another layer of soaked ladyfingers and more ube cream.

Sprinkle crushed ube cookies or graham crackers on top. Cover the jars and chill in the refrigerator for at least 2 hours or overnight.