Cool down in the hot heat with delightful Japanese Parfait! It’s made of delicious layers of sponge cakes, granolas, fresh whipped cream, and ice cream, topped with fresh fruits!
Whether you are reading this post during scorching hot and humid summer or chilly winter time, you’re in for a Japanese treat! We enjoy these tall and fancy Parfait (パフェ) all year around, and I’ll show you how to make them with simple ingredients!
What is Japanese Parfait?
If you walk around Japan and pass by coffee shops (kissaten 喫茶店) and family restaurants, you will often see these huge parfaits (plastic food that looks realistic) in the windows.
Japanese parfaits are made mainly of ice cream, fruits, and whipped cream along with some other sweet ingredients. If you ask folks who live in the US, they would be considered these sundaes rather than parfaits. Usually US parfaits are made with yoguart. For the Japanese, Strawberry, chocolate, and matcha (green tea) are popular year-round parfait menu items but you might see some seasonal parfaits such as peach and melon.
They are almost always served in a tall decorative glass, which fascinates everyone from kids to adults. It is a classic menu item for coffee shops and family restaurants.
Assembling a Parfait
It’s really easy to make your ordinary dessert into a fancy Japanese parfait with just a few ingredients. Here are the easy steps.
Step 1: Get A Tall Glass
What makes it a Japanese parfait? A tall glass!
I looked everywhere to find a Japanese parfait glass but the closest one I could find is Tulip Sundae Glass Bowls (set of 8) by Libbey.
Do we really need them? Not really, but you’ll need a wide-opening glass or glass bowl.
Step 2: Get 3 Fillers
1) Sponge cakes
Parfaits usually include some kind of sponge cakes to fill up the tall glass as well as your tummy.
Use your favorite sponge cake, brownies, or Castella cake as fillings. It’s a great way to use leftover brownies!
2) Fresh Fruits
Most parfaits include fresh fruits. Fruits are quite expensive in Japan, so large chunks of fruits on parfaits definitely catch our heart!
We particularly enjoy seasonal fruits such as melon and peaches on this delicious dessert.
3) Fresh Whipped Cream
Besides ice cream, whipped cream fill up the voids in the tall glass.
Japanese whipped cream is not overly sweet, and I use the 8% of sugar to heavy whipping cream ratio (same in my Strawberry Shortcake recipe).
Step 3: Get Your Favorite Ice Cream
One to two scoops of ice cream is a must in Japanese parfaits.
Vanilla is a good choice for most parfaits, but be adventurous and get creative with it!
Step 4: Make Several Layers
Alternate the ingredients to make layers and fill the space with whipped cream.
It’s important to create a good mixture of all the ingredients, not just whipped cream for example.
Step 5: Give it Crunch
Sponge cakes, ice cream, and whipped cream are all soft in texture, so give it some crunch!
Most parfaits include cornflakes (cereal), granolas, and/or sliced almonds between layers so that they will provide nice contrast to the rest of ingredients.
Finally, make sure to insert one or two Pocky’s or cigarette cookies in your parfait! They add more texture and dynamics to the parfait. 🙂
What’s Your Favorite Japanese Parfait?
Make your own parfait this summer and let me know what you like to include in your parfait! Today I made Strawberry Parfait for my daughter and Chocolate Parfait for my son as per their request. I think I’ll be back with my favorite Matcha Parfait in the future. 🙂
I hope you will enjoy making this Japanese Parfait recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!
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- Fresh whipped cream (recipe follows)
- Castella cake (Recipe)
- Strawberries
- Cornflakes
- Chocolate syrup
- Vanilla and/or strawberry Ice Cream
- Toasted sliced almonds
- Mint
- Pocky
- Fresh whipped cream (recipe follows)
- Brownie
- Chocolate granolas
- Chocolate syrup
- Chocolate/Vanilla ice cream
- banana
- Mint
- cigarette cookies
- 1 pint heavy (whipping) cream (1 pint = 473 ml)
- 38 g sugar (38 g = 3 Tbsp) (Sugar to heavy cream ratio should be 8%, 473 x 0.08)
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Gather all the ingredients.
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And more...
- Prepare ice bath by placing ice cubes and water in a large bowl. Place a clean and dry mixing bowl in the ice bath and add 473 ml (1 Pint) heavy whipping cream, and 38 g (3 Tbsp.) sugar to keep cool.
- Once cooled, transfer the mixing bowl to the stand mixer and whisk on high speed until medium to firm peaks. Transfer the whipped cream to a piping bag. You can put the bag in a tall glass and fold the top half of the bag outward as you see in the picture below.
- Cut sponge cakes/castella/brownies into small cubes.
- Slice fresh fruits of your choice.
- Put cornflakes on the bottom of the glass. Place the strawberry slices vertically around the inner glass so that we can see the strawberry from outside the glass. Fill the void with whipped cream.
- Add the chocolate syrup and some Castella cubes.
- Add a scoop of ice cream and strawberry halves around the glass rim. Decorate with almond slices and whipped cream.
- And put one whole strawberry, mint, and 2 pockys on top.
- Put granolas on the bottom of the glass. Add some whipped cream and brownie cubes. Squirt some chocolate syrup vertically on the inner glass so you can see chocolate marks from outside the glass.
- Add whipped cream, granolas, and sliced almonds, then two scoops of ice cream, decorate with whipped cream and banana slices.
- Top off with sliced almonds, chocolate syrups, mint leaves, and cigarette cookie on top.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
