This elegant layered dessert combines the beloved Bebe biscuits with luxuriously smooth vanilla pudding and whipped cream to create a harmonious blend of textures and flavors. Originally popularized in Eastern European households, this no-bake dessert has become a cherished treat perfect for family gatherings, special occasions, or whenever you’re craving something indulgently creamy yet light.
Ingredients
For the Base and Topping
- 150g Bebe cookies (approximately 30-32 cookies) (5.3 oz)
- Powdered sugar for dusting
For the Pudding Filling
- 1100ml whole milk (4⅔ cups)
- 5 large eggs
- 230g granulated sugar (1⅛ cups)
- 15g vanilla sugar (1 tablespoon) or 2 teaspoons pure vanilla extract
- 120g cornstarch (1 cup)
- 230g heavy whipping cream (1 cup)
Time Requirements
- Prep Time: 30 minutes
- Cooking Time: 15 minutes
- Chilling Time: Minimum 1 hour
- Total Time: 1 hour 45 minutes
Step-by-Step Instructions
Preparing the Base
- Select a 20x30cm (8×12 inch) dessert pan
- Arrange half of the Bebe biscuits in a single layer on the bottom of the pan, ensuring they fit snugly together
- If needed, trim some biscuits to fill any gaps
Making the Pudding
- Pour 1000ml of the milk into a large saucepan, reserving 100ml
- In a separate bowl, whisk the cornstarch with the reserved 100ml cold milk until smooth
- In another bowl, thoroughly beat the eggs
- Add the granulated sugar and vanilla sugar to the egg mixture
- Combine the cornstarch mixture with the egg mixture, whisking until completely smooth
- Gradually pour this mixture into the saucepan with warm milk, whisking constantly
- Place over medium heat and cook, stirring continuously
- Continue cooking until the pudding thickens and begins to bubble gently
- Remove from heat once the consistency resembles thick custard
- Transfer to a clean bowl and cover with plastic wrap directly on the surface
- Allow to cool to room temperature, approximately 30 minutes
Assembly
- Once the pudding has cooled, whip the cream until stiff peaks form
- Gently fold the whipped cream into the cooled pudding until well combined
- Pour the mixture over the arranged biscuits
- Smooth the surface with a spatula
- Place the remaining biscuits on top in a neat pattern
- Refrigerate for at least 1 hour, preferably 4 hours
- Before serving, dust generously with powdered sugar
Nutritional Information
Per serving (1/12 of recipe):
- Calories: 320
- Protein: 7g
- Carbohydrates: 45g
- Fat: 14g
- Fiber: 1g
- Sugar: 28g
- Cholesterol: 95mg
- Sodium: 125mg
Pro Tips and Tricks
- Ensure all ingredients are at room temperature before starting
- When cooking the pudding, stir constantly to prevent lumps from forming
- For the smoothest texture, strain the pudding through a fine-mesh sieve before cooling
- Chill the bowl and beaters before whipping the cream
- Let the dessert sit at room temperature for 10 minutes before serving for the optimal texture
Variations and Substitutions
- Replace Bebe biscuits with Lady Fingers or Graham crackers
- Add a layer of fresh fruit between the pudding layers
- Incorporate 2 tablespoons of cocoa powder into the pudding mixture for a chocolate version
- Use almond or coconut extract instead of vanilla for different flavor profiles
- For a lighter version, use low-fat milk and reduced-fat whipping cream
Storage and Make-Ahead Tips
- Store covered in the refrigerator for up to 4 days
- Can be frozen for up to 1 month, though texture may change slightly
- Prepare the pudding up to 24 hours in advance
- Allow frozen dessert to thaw overnight in the refrigerator
- Do not dust with powdered sugar until ready to serve
Common FAQs
Q: Why did my pudding become lumpy?
A: Lumps usually form when the cornstarch mixture is added too quickly to hot milk or when not stirred constantly. To prevent this, gradually add the mixture while whisking continuously.
Q: Can I make this dessert sugar-free?
A: Yes, you can use sugar substitutes suitable for baking. Adjust the amount according to the sweetener’s conversion ratio.
Q: My biscuits became too soft. What went wrong?
A: This usually happens when the pudding is too warm when assembled. Ensure the pudding is completely cooled before layering.
Q: Can I use instant pudding mix instead?
A: While possible, homemade pudding provides better texture and flavor. If using instant pudding, follow package directions and reduce the milk quantity accordingly.
