¾cupcream heavy, whole or whipping cream at least 30% fat content
5tablespoonsstrong coffee
4largeegg yolks (room temperature)
½cupgranulated sugar
3½tablespoonsall purpose flour
CHANTILLY CREAM
1 cupcream whole, heavy or whipping cream
½-1teaspoonvanilla extract
1-2tablespoonspowdered sugar
EXTRAS
1-2tablespoonsgrated 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.