Crispy Phyllo Cloud Parfait with Berry Swirl

Preheat oven to 375°F (190°C). Brush phyllo sheets generously with melted butter, stacking them carefully. Cut the stacked phyllo into roughly 1-inch squares. Arrange the squares in a single layer on a baking sheet.

💡 Tip: For extra crispiness, ensure each phyllo layer is well-coated with butter.

Bake for 10-15 minutes, or until golden brown and crispy. Let cool completely, then gently break into bite-sized pieces.

💡 Tip: Keep a close eye on the phyllo as it can brown quickly.

In a medium saucepan, whisk together milk, granulated sugar, cornstarch, flour, and egg yolks until smooth.

💡 Tip: Whisking the dry ingredients with the egg yolks before adding the milk helps prevent lumps.

Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency. Remove from heat and stir in vanilla extract.

💡 Tip: Constant stirring is key to achieving a smooth custard.

Once the custard has cooled slightly (about 15 minutes), gently whisk in the heavy cream until fully incorporated.

💡 Tip: Whipping the cream separately and folding it in can create an even lighter texture, but for simplicity, whisking it in works well.

In a small saucepan, combine mixed berries, lemon juice, and powdered sugar. Cook over medium heat until berries break down and the sauce thickens slightly. Strain if desired for a smoother coulis.

💡 Tip: Adding lemon juice brightens the berry flavor.

To assemble, layer a spoonful of the phyllo crisps at the bottom of serving glasses or bowls. Top with a generous layer of the vanilla custard, followed by a swirl of the berry coulis. Repeat layers.

💡 Tip: Vary the amount of each layer to create visual interest.

Garnish with the remaining phyllo crisps and chopped pistachios before serving.

💡 Tip: For best texture, assemble shortly before serving.