In a large mixing bowl, whip the cold heavy cream using an electric mixer on medium speed for about 3-5 minutes until stiff peaks form.

In another bowl, combine mascarpone cheese, ube halaya, sweetened condensed milk, and vanilla extract. Blend until smooth, then fold in the whipped cream.

In a shallow dish, mix together whole milk and ube extract. Stir gently until combined to create a soaking solution.

Dip ladyfinger cookies quickly into the milk mixture and layer them at the bottom of each jar. Top with ube cream mixture and repeat for a second layer.

Sprinkle crushed ube cookies or graham crackers on top and add a swirl of whipped cream if desired.

Cover jars and chill in the refrigerator for at least 2 hours before serving.