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This Berries & Cream Parfait from "Top Chef" pastry chef Yigit Pura is layered with store-bought angel food cake, fresh berries + a whipped cream folded into pastry cream. Together, pastry cream + whipped cream make "diplomat" cream, which is a sturdy, but still lightweight, cream you can prep ahead of time without it falling flat or turning watery.

Optional add-in: In the video above, Yigit adds 1 tablespoon of orange flower water to the pastry cream before folding into the whipped cream for added citrus essence, but just orange zest does the trick too.


  • 1 store-bought angel food cake
  • 2 pints strawberries, washed, cleaned and quartered
  • Zest of 1 orange (with microplane)
  • 4 cups vanilla bean pastry cream
  • 4 cups whipped cream (use store-bought or make your own)
  • 3 pints raspberries
  • 3 pints blueberries


Serves: 8-10


Cut angel food cake in half, across. Place your prepared berries in a bowl and mix them together.

Zest the orange directly over the pastry cream to make sure all the essential oils fall on the custard. Fold in 3 cups of whipped cream gently until all is evenly mixed to make your "diplomat" cream.

Place one layer of cake at the bottom of a 10-inch wide, 6-inch deep parfait dish. Scoop approximately 3 to 3 1/2 cups of diplomat cream over the cake layer then sprinkle berries over the custard and push them in.

Place another layer of angel food cake over the berries and push down gently. Repeat above process with the diplomat cream and berries one more time.

Fill your pastry bag (or a regular plastic baggie) with the remaining 1 cup whipped cream, and cut the tip at a 45 degree angle for a fancy pattern without having to buy the fancy tip!

Pipe ribbons of whipped cream on top of the parfait for a festive finish.