Meghan Markle’s New Chantilly Lili Dessert Is a Sweet Tribute to Her Daughter and Grandma

Just in time for the launch of her long-awaited As ever product line, Meghan Markle debuted a new dessert—and it’s already got fans swooning. Named after her three-year-old daughter, Princess Lilibet, Chantilly Lili is a creamy, fruit-forward spin on her grandmother’s classic banana pudding. The duchess shared the recipe on Instagram with New York Times Cooking on April 2, the same day As ever’s preserves, teas, edible flower sprinkles and other curated products finally went live online (and sold out almost instantly). And if you ask us? It’s about as charming—and delicious—as it sounds. Here’s how you can make it at home.

A family recipe with royal roots

The duchess has always been vocal about her love of food and family, and this dessert is no exception. She dedicated the dish to both her late grandmother and her daughter, making it a multigenerational tribute in one elegant glass. The New York Times Cooking video also features a sweet moment with Meghan’s mom, Doria Ragland, who tastes the dessert alongside her. “Once you get to the bottom taste all the banana,” Meghan says, smiling. Doria takes a beat before responding. “I’ll tell you when I’m done,” she says playfully.

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What is Meghan Markle’s Chantilly Lili?

Banana pudding is already a nostalgic dessert for many, but Meghan puts a whimsical spin on the Southern classic. Instead of sticking with the standard vanilla pudding, sliced bananas and layered cookies, her Chantilly Lili brings in strawberries macerated with lemon, chantilly cream and a passion fruit garnish. Chantilly cream is a fancy term for whipped cream flavored with vanilla.

“She happens to have a passionfruit vine in her garden, and its yellow seeds make a nice, juicy garnish,” reported NYT Cooking. And while purists may cry foul over the absence of whole wafers in the pudding layers, Meghan had her reasons.

“Some people will be upset that I took out the wafers,” she admitted while crushing Nilla Wafers with a rolling pin for topping. “But I like them crumbled on top.”

Tips from Meghan herself

While the official recipe includes from-scratch vanilla pudding and freshly whipped cream, Meghan offered fans a few shortcuts. If you’re in a hurry, boxed pudding mix works fine and frozen whipped topping can be upgraded with vanilla extract and sugar. “Whatever you have time for, it will be delicious!” she wrote.

Her other tip? Don’t sleep on the texture. “To make the cookies into crumbles, place them in a Ziploc bag and use a rolling pin to break them up—easy to do and adds great texture and finish!”

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How to make Meghan Markle’s Chantilly Lili

Between the sweet dedication to Princess Lilibet and the elevated take on a comfort dessert, Meghan knows how to make people happy. And while her sold-out jam may take a while to restock, Chantilly Lili can be yours with just a quick grocery run and a mixing bowl. Here’s how you can recreate it at home with the official recipe.

Ingredients

Vanilla pudding:

• 2 Tbs. cornstarch
• 2 cups whole milk
• ⅓ cup sugar
• 3 large egg yolks
• 1 Tbs. cold unsalted butter
• 1 tsp. vanilla paste or extract
• ¼ tsp. fine salt

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Chantilly cream:

• ¾ cup heavy cream
• 1 Tbs. sugar
• ¼ tsp. vanilla paste or extract

Fruit & assembly:

• About 1½ cups strawberries, sliced
• 1 Tbs. sugar, or more to taste
• 1 lemon, juiced
• 1 ripe banana, sliced
• 4 vanilla wafers, crushed
• Mint leaves, for garnish
• 1 passion fruit (optional)

Directions

• Total time: About 2¾ hours (includes chilling)
• Yield: 6 servings

1. Whisk the cornstarch and ¼ cup milk in a small bowl until smooth. Whisk the sugar, yolks and remaining 1¾ cups milk in a medium saucepan. Whisk the cornstarch mixture again, then whisk into the saucepan.
2. Set over medium heat and whisk continuously until thickened and beginning to bubble, five to seven minutes. Let boil gently, still whisking, for two minutes. Scrape into a bowl, then whisk in the butter, vanilla and salt until the butter melts.
3. Press plastic wrap directly against the surface and refrigerate until cold and set, at least two hours and up to two days.
4. 30 minutes before serving, gently stir the strawberries with the sugar. Zest half the lemon on top and squeeze in 1 teaspoon juice. Stir again, then taste and add more sugar to taste. Macerate by letting the berries sit at room temperature for 30 minutes.
5. Whisk the cream until soft peaks form. Then, add the sugar and vanilla and whisk until medium peaks form.
6. Cut the banana into thin slices. Whisk the chilled pudding vigorously until smooth and airy and dollop a spoonful in each serving glass. Divide the banana among the glasses, then cover with another spoonful of pudding and spread two-thirds of the berries on top, leaving behind any juices. Cover with the remaining pudding. Dollop the cream on top and top with the remaining berries (without juices). Garnish with cookie crumbs, mint and passion fruit seeds, if using. Serve immediately.