I Tried Meghan Sussex’s Chantilly Lili Recipe—and It’s as Lovely as She Is

​If you’ve been here for a while, you already know how much I adore Meghan Sussex. So, you can imagine how excited I’ve been about her new show With Love, Meghan and her beautifully curated product line, As Ever (psst—review coming soon!). On launch day for As Ever, Meghan sat down for a thoughtful interview with The New York Times and, in true Meghan fashion, shared one of her favorite recipes to mark the occasion. It’s called Chantilly Lili, named after her daughter Lilibet, and it’s every bit as elegant and heartfelt as you’d expect.

This modern twist on her grandmother's banana pudding combines layers of homemade vanilla pudding, Chantilly cream, and macerated strawberries with a hint of lemon. For an added touch of freshness, passionfruit seeds (this is optional) serve as a zesty garnish.

There’s something undeniably special about Meghan Sussex’s Chantilly Lili recipe. Maybe it’s the layers of silky homemade vanilla pudding, the fresh strawberries kissed with lemon, or the soft clouds of chantilly cream that make each bite feel like a hug. But what makes it truly lovely is how simple it is to make—and how much love it carries with it.

But beyond the ingredients, it’s the heart behind it—the tribute to her daughter, the nod to her grandmother’s banana pudding, and the intention to bring comfort and beauty to the table. It’s elegant, nostalgic, with just the right amount of indulgence, and comforting all at once. In true Meghan fashion, it’s more than just dessert—it’s a love note. Everyone in my family absolutely loved it—so much that we’ve already made it a couple of times! It’s officially entered our dessert rotation, and I have a feeling it’s here to stay.

Chantilly Lili (by Meghan Sussex, see Note)

Ingredients:

For the vanilla pudding:

  • 2 cups whole milk​

  • 1/2 cup granulated sugar​

  • 4 large egg yolks​

  • 1/4 cup cornstarch​

  • Pinch of salt​

  • 2 tablespoons unsalted butter​

  • 1 tablespoon pure vanilla extract​

For the chantilly cream:

  • 1 cup cold heavy cream​

  • 2 tablespoons powdered sugar​

  • 1 teaspoon pure vanilla extract​

For the macerated strawberries:

  • 1 pound fresh strawberries, hulled and sliced​

  • 1/4 cup granulated sugar​

  • Juice of 1 lemon​

For assembly:

  • Passionfruit seeds (optional)​

  • Crushed vanilla wafers (optional)​

Instructions:

  1. Prepare the vanilla pudding:

    • In a medium saucepan, combine the milk and half of the sugar. Heat over medium heat until warm.​

    • In a separate bowl, whisk together the egg yolks, cornstarch, salt, and the remaining sugar until smooth.​

    • Slowly pour the warm milk into the egg mixture, whisking constantly.​

    • Return the mixture to the saucepan and cook over medium heat, whisking continuously, until it thickens and comes to a gentle boil.​

    • Remove from heat, stir in the butter and vanilla extract.​

    • Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until chilled, about 2 hours.​

  2. Prepare the chantilly cream:

    • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.​

  3. Macerate the strawberries:

    • In a bowl, combine the sliced strawberries, sugar, and lemon juice.​

    • Let sit for at least 30 minutes, stirring occasionally, until the berries release their juices.​

  4. Assemble the dessert:

    • In serving glasses or a large trifle dish, layer the chilled vanilla pudding, macerated strawberries (with some of their juices), and chantilly cream.​InStyle

    • Repeat the layers as desired.​

    • Garnish with passionfruit seeds and crushed vanilla wafers or ladyfingers if desired.​

Note: The original recipe was featured in the New York Times Cooking section on April 2, 2025.

This dessert offers a harmonious blend of flavors and textures, making it a perfect treat for gatherings or family dinners. Meghan Sussex's personal touch adds a heartwarming story to each spoonful. ​