Step 1. Make the Vanilla Pudding Cream
In a bowl, whisk together the vanilla pudding mix and cold milk until thickened.
In a separate bowl, beat the whipping cream with sugar until stiff peaks form.
Gently fold the whipped cream into the pudding until smooth and fluffy.
This creates a light, mousse-like vanilla cream that’s perfect for layering.
Step 2. Bake the Sponge Cake
Preheat the oven to 350°F (175°C).
Separate the eggs. Beat the egg whites until soft peaks form, then slowly add sugar and continue beating until stiff.
Add the yolks gently, mixing just until combined.
Sift in the flour and fold carefully until smooth.
Pour into a parchment-lined baking pan and bake for about 15 minutes, until lightly golden.
Let the cake cool completely, then break or cube it for layering.
Step 3. Assemble the Parfait
In individual glasses or a large trifle dish, layer cubes of sponge cake, vanilla pudding cream, and fruit.
Repeat layers until full, finishing with a layer of whipped cream and fruit on top.
Chill until ready to serve.
Store covered in the refrigerator for up to 2 days. Best served within 24 hours for the freshest texture.
Calories: 320 kcal | Protein: 6 g | Fat: 18 g | Carbohydrates: 35 g | Fiber: 2 g | Sugars: 25 g | Sodium: 120 mg
Values are approximate and will vary depending on fruit choice and cake thickness.
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