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Home » Desserts » No-Bake Desserts » Creamy Cappuccino Parfait

Creamy Cappuccino Parfait

By: Rosemary Published: April 23, 2023 Updated on: April 24, 2023

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A creamy and delicious Cappuccino Parfait, easy and simple, made with a delicate Italian Coffee Pastry Cream and layered with a Chantilly cream. Just like a cappuccino only better!

Three parfait on a grey board.

Every time I make a this pastry cream I have a hard time not eating it all with a spoon before I use it for something, it’s definitely one of my favorites. Italian pastry creams, known as Crema pasticcera is not a difficult thing to make, it just needs time and your undivided attention. It’s perfect to use as a filling for Sporcamuss, a Fruit Pizza, a Summer Trifle or even to fill Bigne/Zeppole.

After I made this cream I knew I had to make a dessert that wouldn’t hide the cream, nothing baked or frozen, something simple, a No-Bake Parfait would be perfect, a little like  a Tiramisu in a glass.

Table of Contents

  • Ingredients to make a Cappuccino Parfait
      • For the Coffee pastry cream
      • Extras
  • How to make a Cappuccino Parfait
      • Never Miss a Recipe!
  • Who invented the Cappuccino?
  • Different types of Cappuccino available in an Italian coffee bar
  • Different ways to make a Cappuccino Parfait
  • How to store it?
  • Creamy Cappuccino Parfait
    • Ingredients  1x2x3x
      • COFFEE PASTRY CREAM
      • CHANTILLY CREAM
      • EXTRAS
    • Instructions 
      • COFFEE PASTRY CREAM
    • Notes
    • Nutrition

Ingredients to make a Cappuccino Parfait

For the Coffee pastry cream

  • Milk – whole milk
  • Cream – whole/whipping or heavy cream with at least 30% fat content
  • Sugar – granulated sugar
  • Egg yolks – room temperature
  • Coffee – strong coffee
  • Flour – all purpose flour
Ingredients for the recipe.

Extras

  • Sugar – powdered sugar
  • Cream – whole/whipping or heavy cream
  • Vanilla extract
  • Chocolate – grated chocolate or cocoa powder
Ingredients for the parfait.

How to make a Cappuccino Parfait

First thing to do is make the coffee pastry cream.

On medium heat, heat the milk, cream and coffee in a medium saucepan or pot until hot but do not boil, let cool to warm.

Milk, cream and coffee in a pot.

In a medium pot add the egg yolks and sugar whisk to combine, whisk in the flour.

Egg yolks, sugar and flour mixed in a pot.
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    Place the pot over low/medium heat, slowly add the warm milk mixture and continue whisking (don’t stop until very thick).

    Pastry cream before and after thickened.

    Transfer the pastry cream into a clean bowl, cover with plastic wrap, make sure the plastic wrap touches the pastry cream, refrigerate for at least 3 hours or even better overnight, before using.

    Cream covered in plastic in a bowl.

    Beat the refrigerated pastry cream before using to bring it make to its creaminess.

    Coffee pastry cream from the fridge before and after beaten to creamy.

    In a large mixing bowl, whip the cream until soft peaks form, add the sugar and beat until stiff.

    Cream before and after beaten.

    Using 3-4 glasses (depending on the size of the glasses) make five layers, start and end with the coffee cream. Chill the dessert for about an hour, then, add a dollop of the remaining Chantilly cream on top of each parfait, sprinkle with grated chocolate or cocoa powder before serving.

    Five layers of cappuccino parfait in a glass.

    In Italy there is a type of gelato that we all love called “Coppa di Nonno” it is the best store-bought Cappuccino Ice Creams I have ever eaten. When my daughter who was the first to try this Cappuccino Parfait said “Ma, this tastes just like the gelato”! I knew I had a winner!

    Who invented the Cappuccino?

    The belief has that the drink was invented by Marco da Aviano, a friar of the Capuchin order. When the Pope arrived in Vienna in 1683, he was served a cup of coffee. The friar, believed the drink to be too bitter, so he requested some to sweeten it.

    A waiter then gave him some milk, which he added to the Pope’s coffee. The milk gave the coffee the color similar to the friar’s capuchin tunic. It seems that the waiter, after seeing the result, exclaimed ”Kapuziner!”, and hence the name.

    Two parfait on a black board.

    Different types of Cappuccino available in an Italian coffee bar

    • Light or dark cappuccino – This depends on the larger or smaller quantity of espresso in the drink.
    • Cappuccino with cream – Once the drink has been made you can add a dollop of whipped cream to the top, with a sprinkle of cocoa or chocolate flakes.
    • Spiced cappuccino – For this type of cappuccino, the preparation is made with the addition of spices, such as cinnamon, nutmeg or star anise powder.
    • Cold cappuccino – The perfect drink for a hot summer day, sometimes ice is added.
    • Flavored cappuccino – A more indulgent drink, with a hazelnut, chocolate, pistachio, caramel syrup added.

    Different ways to make a Cappuccino Parfait

    • If you prefer you could add a layer or two of lady finger, sponge or pound cake pieces. You could also dip them in coffee before adding them if you prefer.
    • You could serve it in dessert bowls rather than glasses and use 1-2 layers.
    • To the Chantilly cream you can also add a teaspoon of vanilla extract.

    How to store it?

    The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. Because it contains pastry cream, I don’t advise freezing.

    A parfait on a black board.

    This Creamy Cappuccino Parfait dessert has become one of our favourites. Simple but absolutely delicious. Enjoy!

    Two parfait on a black board.

    Creamy Cappuccino Parfait

    Rosemary Molloy
    A creamy and delicious Cappuccino Parfait, easy and simple, made with a delicate Italian Coffee Pastry Cream and layered with a Chantilly cream.
    5 from 3 votes
    Prevent your screen from going dark
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    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Chilling Time 4 hours hrs
    Total Time 4 hours hrs 40 minutes mins
    Course Dessert
    Cuisine Italian
    Servings 3 servings
    Calories 758 kcal

    Ingredients
      

    COFFEE PASTRY CREAM

    • ¾ cup milk (whole)
    • ¾ cup cream heavy, whole or whipping cream at least 30% fat content
    • 5 tablespoons strong coffee
    • 4 large egg yolks (room temperature)
    • ½ cup granulated sugar
    • 3½ tablespoons all purpose flour

    CHANTILLY CREAM

    • 1 cup cream whole, heavy or whipping cream
    • ½-1 teaspoon vanilla extract
    • 1-2 tablespoons powdered sugar

    EXTRAS

    • 1-2 tablespoons grated chocolate or unsweetened cocoa powder

    Instructions
     

    COFFEE PASTRY CREAM

    • Heat the milk, cream and coffee until hot but do not boil, let cool to warm.
    • In a medium pot add the egg yolks and sugar whisk to combine, whisk in the flour, place over low heat add the warm milk mixture and whisk continuously until very thick. Pour the pastry cream into a clean heat resistant bowl, cover with plastic wrap refrigerate for at least 3 hours, or even overnight.
    • In a large mixing bowl, whip the cream and vanilla until soft peaks form, add the sugar and beat until stiff. Remove 3-4 heaping spoonfuls of the cream to a small bowl to use as a topping, cover and refrigerate until ready to use.
    • Remove the pastry cream from the fridge and beat the chilled pastry cream before using to bring it make to its creaminess.
    • Using 3-4 glasses (depending on the size of the glasses) make five layers, start and end with the coffee cream. Chill the dessert for approximately 1-2 hours, add a dollop of the remaining Chantilly cream on top of each parfait, sprinkle with grated chocolate or cocoa powder before serving. Enjoy!

    Notes

    The Italian dessert should be kept in the fridge in an airtight container or well covered with plastic wrap, it will keep for 2-3 days in the fridge. Because it contains pastry cream, I don’t advise freezing.

    Nutrition

    Calories: 758kcalCarbohydrates: 51gProtein: 11gFat: 59gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 409mgSodium: 73mgPotassium: 297mgFiber: 1gSugar: 43gVitamin A: 2467IUVitamin C: 1mgCalcium: 200mgIron: 1mg
    Keyword cappuccino parfait, no bake parfait, parfait recipe
    Tried this recipe?Let us know how it was!

    Updated from May 13, 2016.

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      1. Marisa Franca @ All Our Way says

        May 13, 2016 at 9:42 pm

        5 stars
        Yum!! I looks scrumptious. I think that is why I love ice cream. Smooth and creamy and oh so satisfying!! If any dessert will tempt me it is a treat like your parfait or ice cream. And YAY!! I’m back on your roster. I love your format — looks fantastic. I especially like your recipe format. I don’t believe I’ve seen anything similar — is it a WordPress plugin? Your photos get five drools 🙂

        Reply
        • Rosemary says

          May 14, 2016 at 10:52 am

          Hi Marisa, glad you are back, I missed you. Thanks glad you like my new look, I’m using Meal Planner Pro (plugin) actually. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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