Neapolitan Pudding Parfaits

As I’ve gotten older I’ve realized that making decisions can be very difficult. Like what should I make for dinner, what movie should we watch, and what to do on our day off? Trying to come up with a definitive answer takes too much time, and time isn’t always something we have enough of, am I right? So when it comes to deciding between vanilla, chocolate, or strawberry, I’m usually at a loss. How can you pick one over the other? That’s like a parent choosing their favorite child. It can’t be done (well it shouldn’t be done). This is why I’m a big fan of Neapolitan flavored anything because you can have all three flavors without sacrificing one over the other. We already make difficult decisions on a regular basis, having to choose between chocolate, vanilla, or strawberry shouldn’t be one of them. These Neapolitan Pudding Parfaits are reminiscent of that classic ice cream flavor but in pudding form. Homemade chocolate, vanilla and strawberry pudding are layered into small dishes and topped with whipped cream and finished off with chocolate shavings. It’s a dessert to end all desserts this summer, and if you’re thinking that these parfaits would be a great thing to make and eat this weekend, while you’re lounging around, then you thought right and I think it’s a wonderful idea. 

We’re going to start the pudding layers out of order, for no particular reason, other than that’s how I ended up shooting this post. Let’s start with the homemade strawberry pudding. In order to make this strawberry pudding, we’re going to need fresh strawberries. Combine the in a saucepan with sugar, vanilla, salt, and lemon juice. Cook over medium heat until the mixture comes to a simmer and the berries have softened, about 10 minutes. 

**Tip: You can also just use frozen strawberries for this. Just adjust the sugar as needed, as frozen berries tend to be more tart in my opinion. Since they’re soft already, just cook until warmed through!**

Carefully transfer the mixture to a food processor or blender and purée until smooth. Transfer to a boil and set aside until ready to use. 

To make the pudding, in a small bowl, whisk together the flour, cornstarch, egg yolk, salt and remaining 1/4 cup sugar until evenly combined.

Slowly whisk in the warmed milk mixture into the egg yolk mixture, in a slow steady stream, whisking constantly. Pour the mixture back into the saucepan and return to the heat. Cook stirring constantly until the pudding bubbles and thickens, about 2 to 3 minutes. Remove from heat and whisk in the reserved strawberry purée, adding about 1/2 cup to start and then adding more if desired. Pour the mixture into a bowl, through a fine mesh strainer to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for 4 hours or overnight.

**Note: This can be made the day before and kept in the fridge, along with the rest of the pudding flavors until ready to assemble and serve.**

To make the chocolate pudding, in a medium saucepan combine the milk, sugar, and cocoa powder. Set over medium-high heat and warm until little bubbles form around the edges. In a medium bowl, whisk together the egg yolks, cornstarch, vanilla and salt.

Slowly whisk in the warmed milk mixture into the egg yolk mixture in a slow steady stream, constantly whisking. Pour the mixture back into the saucepan and return to the heat. Cook, stirring often, until the mixture thickens and bubbles, about 2 to 3 minutes. Pour into a heat-proof bowl, through a fine mesh strainer. Cover the surface directly with plastic wrap and chill in fridge for about 4 hours, or overnight.

We have one more flavor to go, don’t lose hope. To make the vanilla pudding, in a medium saucepan, whisk together the sugar, cornstarch, salt, milk and egg yolk until evenly combined. Place over medium-high heat and cook, whisking constantly, until the mixture thickens and bubbles, about 2 to 3 minutes.

Remove from heat and stir in the butter and vanilla extract. Pour into a bowl, through a fine mesh strainer, to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for about 4 hours, or overnight.

**Tip: The trick with making homemade pudding is covering the surface directly with plastic wrap when going into the fridge to chill because it prevents a skin from forming.**

Once all of the pudding has been thoroughly chilled, transfer each flavor into a separate disposable piping bag. This will make it easier for you to assemble the parfaits in layers, but if you don’t have piping bags, use large zip-top bags or just spoon it in. 

There is no rhyme or reason when assembling these. Just make sure you use small little parfait jars or containers that are made of glass, so that you can see the different layers. It adds to the dessert. I started by piping a layer of chocolate pudding into the bottom of 6 small glass cups. 

Then I piped out the vanilla layer and finally the strawberry layer. To finish things off, I piped a layer of fresh whipped cream on top of each. To make whipped cream, just beat heavy whipping cream in a stand mixer fitted with the whisk attachment, on high with powdered sugar, vanilla and a pinch of salt until soft peaks form. 

 
And because I wanted these to be extra decadent, I shaved some semi-sweet chocolate on top of each as garnish. 

**Tip: I just warm up the bar slightly with the palm of my hand and then use a vegetable peeler to shave small pieces all over the top of each parfait!**

You can serve these right away or cover them individually with plastic wrap and store in the fridge until ready to eat. They can be made up to 3 days in advance! 

There are quite a few steps to making this dessert, I’ll be the first to admit that. You have to make essentially three different pudding flavors, but I promise that it’s well worth the effort. Especially if you’re like me and love having the best of all three worlds, chocolate, vanilla and strawberry. You can’t beat it. 

 
If you need to have texture in your desserts, these pudding parfaits really don’t have any. It’s just smooth soft puddingness. If you’d like to add a crunch element to it, I wouldn’t be upset. Try layering in fresh chopped strawberries to the strawberry layer, or chopped up chocolate chips to the chocolate layer. Crushed cookies or shortbread on top would be great as well!

This is a great dessert to have on hand or to make when you’re having company over for a dinner party or gathering because I guarantee that you’ll bring this out to the table after dinner and everyone will go crazy over it. They’ll oooh and aaah all over the place and you’ll feel like a hero. Keep this recipe up your sleeve and pull it out the next time you’re in need of a show-stopping dessert. But don’t forget, you promise? 

Neapolitan Pudding Parfaits

These Neapolitan Pudding Parfaits are a riff on that classic Neapolitan ice cream flavor. Layered homemade chocolate, vanilla, and strawberry pudding.

Servings 6

Ingredients

Chocolate Pudding

• 1 cup whole milk
• 1/4 cup granulated sugar
• 3 tablespoons cocoa powder
• 2 teaspoons cornstarch
• 2 egg yolks
• 1 teaspoon vanilla extract
• pinch of salt

Vanilla Pudding

• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• pinch of salt
• 1 cup whole milk
• 1 large egg yolk
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Strawberry Pudding:

• 2 cups sliced strawberries
• 1/4 cup plus 2 tablespoons granulated sugar divided
• 2 teaspoons vanilla extract divided
• 2 teaspoons fresh lemon juice
• 3/4 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons all-purpose flour
• pinch of salt
• 1 egg yolk

Whipped Topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• semi-sweet chocolate shavings for garnish

Instructions

• To make the chocolate pudding, in a medium saucepan combine the milk, sugar, and cocoa powder. Set over medium-high heat and warm until little bubbles form around the edges. In a medium bowl, whisk together the egg yolks, cornstarch, vanilla and salt. Slowly whisk in the warmed milk mixture into the egg yolk mixture in a slow steady stream, constantly whisking. Pour the mixture back into the saucepan and return to the heat. Cook, stirring often, until the mixture thickens and bubbles, about 2 to 3 minutes. Pour into a heat-proof bowl, through a fine mesh strainer. Cover the surface directly with plastic wrap and chill in fridge for about 4 hours, or overnight.
• To make the vanilla pudding, in a medium saucepan, whisk together the sugar, cornstarch, salt, milk and egg yolk until evenly combined. Place over medium-high heat and cook, whisking constantly, until the mixture thickens and bubbles, about 2 to 3 minutes. Remove from heat and stir in the butter and vanilla extract. Pour into a bowl, through a fine mesh strainer, to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for about 4 hours, or overnight.
• To make the strawberry pudding, in a medium saucepan, combine the sliced strawberries, 2 tablespoons granulated sugar, 1 teaspoon vanilla, pinch of salt and lemon juice. Cook over medium heat until the mixture bubbles and the strawberries have softened, about 10 minutes. Carefully pour the mixture into a blender or food processor and pulse until smooth. Set aside.
• In a separate medium saucepan, set over medium heat, warm the milk, heavy cream and remaining 1 teaspoon vanilla until bubbles form around the edges. In a small bowl, whisk together the flour, cornstarch, egg yolk, salt and remaining 1/4 cup sugar until evenly combined. Slowly whisk in the warmed milk mixture into the egg yolk mixture, in a slow steady stream, whisking constantly. Pour the mixture back into the saucepan and return to the heat. Cook stirring constantly until the pudding bubbles and thickens, about 2 to 3 minutes. Remove from heat and whisk in the reserved strawberry purée, adding about 1/2 cup to start and then adding more if desired. Pour the mixture into a bowl, through a fine mesh strainer to remove any lumps. Cover the surface of the pudding directly with plastic wrap and chill in fridge for 4 hours or overnight.
• To make the whipped topping, beat the cream on high with the powdered sugar, vanilla and salt until soft peaks form. Set aside.
• To assemble parfaits, transfer the three puddings into three separate disposable piping bags. Pipe out a layer of chocolate pudding into 6 small ramekins or pudding dishes. Top with a layer of vanilla pudding, then a layer of strawberry pudding. Finish off with a layer of whipped cream and chocolate shavings for garnish. Serve immediately or cover with plastic wrap and keep in fridge for up to 3 days. Enjoy!

Author: The Candid Appetite