Homemade Cappuccino Parfait

LET'S MAKE...

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!

How to Make Cappuccino Parfait

What you need:

✓✓ ✓

coffee

eggs

and more...

milk

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.

1

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

2

Place the pot over low/medium heat, slowly add the warm milk mixture and continue whisking

3

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

4

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

5

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

6

Using 3-4 glasses make five layers, start and end with the coffee cream. Chill the dessert for about an hour.

7

1.If you prefer you could add a layer or two of lady finger, sponge or pound cake pieces.

Expert tips

2. Because it contains pastry cream, I don’t advise freezing.

READY TO MAKE THIS?