Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chantilly-lili-recipe-6

Chantilly Lili Recipe

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time2 hours 35 minutes
  • Yield6 servings 1x

This Chantilly Lili recipe is a fresh twist on classic banana pudding, layered with homemade vanilla pudding, strawberries, banana slices, crushed cookies, and soft Chantilly cream. It’s light, creamy, and easy to make ahead for brunch, dinner parties, or any time you want an elegant no-bake dessert.

Ingredients

Scale

For the Vanilla Pudding:

  • 2 tablespoons cornstarch
  • 2 cups whole milk
  • ⅓ cup sugar
  • 3 large egg yolks
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla paste or extract
  • ¼ teaspoon fine salt

For the Fruit:

  • 8 oz strawberries, sliced
  • 1 tablespoon sugar (or to taste)
  • Zest of 1 lemon
  • 1 teaspoon lemon juice
  • 1 ripe banana, sliced

For the Chantilly Cream:

  • 1 cup heavy cream, cold
  • 2 tablespoons sugar
  • 1 teaspoon vanilla paste or extract

For Assembly:

  • Crushed vanilla wafers (or cookies of choice)
  • Fresh mint leaves (optional, for garnish)
  • Passion fruit (optional, for garnish)

Instructions

  1. Make the pudding:
    In a small bowl, whisk the cornstarch with ¼ cup of the milk until smooth. In a saucepan, whisk together the sugar, egg yolks, and remaining milk. Stir in the cornstarch mixture.
    Cook over medium heat, whisking constantly, until the pudding thickens and starts to bubble—about 7 to 8 minutes. Let it gently boil for 2 minutes, then remove from heat and stir in the butter, vanilla, and salt.
  2. Chill the pudding:
    Transfer to a bowl and press plastic wrap directly onto the surface. Chill in the fridge until completely cold, at least 2 hours or overnight.
  3. Prep the strawberries:
    Toss the sliced strawberries with sugar, lemon zest, and lemon juice. Let sit at room temperature for 20 to 30 minutes so they get juicy.
  4. Make the Chantilly cream:
    In a cold bowl, whip the heavy cream until it begins to thicken. Add sugar and vanilla, then whip to soft peaks. Keep it light and fluffy.
  5. Assemble:
    Right before serving, slice the banana. Stir the pudding to smooth it out. In dessert cups, layer pudding, banana slices, more pudding, strawberries (leave behind the juice), and a dollop of Chantilly cream. Top with crushed cookies, mint, and passion fruit if using.
  6. Serve immediately or chill briefly before serving. Best enjoyed the same day.

Notes

  • The pudding and whipped cream can be made up to 2 days in advance.
  • Assemble just before serving for the best texture.
  • You can swap in blueberries, mango, or raspberries for the fruit layer.
  • For extra crunch, toast your cookie crumbs lightly before adding.
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: French-inspired

Nutrition

  • Calories: 320 kcal
  • Sugar: 22g
  • Sodium: 90mg
  • Fat: 20g
  • Saturated Fat: 13g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 110mg

Find it online: https://wearerecipes.com/chantilly-lili-recipe/