I Tried Meghan Markle's Chantilly Lili Recipe, and It's a Summer Dessert I Crave BHG Sarah Sarah Martens

One ingredient makes it the best version of the classic dessert I've ever had.

Banana pudding and strawberry shortcake are two of my go-to summer desserts. They're fresh, nostalgic, and total crowd-pleasers. When I saw that Meghan Markle, Duchess of Sussex, had created a dessert based on her grandmother's banana pudding recipe, I had to try it. I expected something that was reminiscent of the classic, but it was her unexpected tropical topping that took this dish from familiar to unforgettable.

How to Make Chantilly Lili

The Duchess of Sussex named the dessert in honor of her daughter, Princess Lilibet. Here are the basic steps to make 6 individual servings of this layered dessert.

1. Start by making a homemade vanilla pudding. Whisk cornstarch with whole milk in a medium saucepan. Next, add in sugar and egg yolks. Cook over medium heat, stirring constantly, until the mixture becomes thick. Whisk in butter, vanilla bean paste, and salt. Transfer to a bowl and press plastic wrap directly onto the surface of the pudding. Chill for at least two hours, up to two days.

2. A couple of hours before you're ready to assemble the dessert, toss sliced strawberries with lemon zest, lemon juice, and sugar. Set the fruit aside to macerate.

3. Make a batch of Chantilly cream by whipping heavy cream until soft peaks form. Add in just a touch of sugar and vanilla bean paste.

4. Assemble the dessert by adding a dollop of chilled pudding to the glass. Layer on sliced bananas and another spoonful of pudding. Next, add the macerated berries and cover with more pudding. Finish with a dollop of Chantilly cream, finely crushed vanilla wafers, and passion fruit seeds. Garnish with a sprig of fresh mint.

From Theresa I used Boxed Pudding...