No one’s making parfaits like this
A Tavva spin on the standard breakfast parfait
A note from Val: Why this is going on the menu
I wanted something on the Tavva breakfast menu that was quick, easy to eat on the go, and seriously delicious.
Breakfast parfaits are everywhere, but a lot of them end up tasting the same. Sometimes the greek yogurt is too tart, the berries aren’t sweet enough, or the granola loses its crunch before you even take a bite. They’re usually marketed as “healthy” first and delicious second.
And let’s be real, most breakfast parfaits aren’t really “health food” anyway.
So instead of trying to make another yogurt parfait, we decided to make something that actually tastes amazing.
I’m obsessed with our Italian pastry cream and want to use it as many times on the menu as possible. It’s just that good. So I wanted to test it in a parfait instead of using yogurt.
I layered our creamy, silky vanilla bean Italian pastry cream with fresh raspberries, blueberries, and granola.
The first time Tyler tried it, he couldn’t stop eating it. Literally. He kept going back for another bite and immediately said the pastry cream made all the difference.
When my 14-year-old daughter tried it, she said, and I quote, “It’s so yummy. It’s so much better than parfaits made with gross yogurt.”
So is this a breakfast or a dessert?
Honestly, it’s probably somewhere in the middle.
It’s definitely a little more indulgent than a typical yogurt parfait, and we’re completely okay with that.
If it tastes a little like dessert at breakfast time, even better.
While this isn’t a traditional Italian breakfast, using our vanilla bean Italian pastry cream gives it a Tavva spin that feels creamy, fresh, and completely different from the usual parfait experience.
Simple, but ridiculously satisfying.
You can get yogurt parfaits almost anywhere. But no one is making parfaits like this.