Ingredients
Swiss Meringue for Lemon, Blackberry, and Meringue Parfait
1 cup creme fraiche
Lemon Curd for Lemon, Blackberry, and Meringue Parfait
1 cup ripe blackberries
1 cup chilled heavy cream, whipped
Preparation
Preheat oven to 200 degrees, with racks in upper and lower thirds. Line two large rimmed baking sheets with parchment paper. Fit a pastry bag with an Ateco #22 star tip; fill with meringue. Pipe 12 to 16 long swirly shapes onto one of the prepared sheets. Gently spread remaining meringue 3/4 inch thick onto the other.
Bake 20 minutes. Reduce oven heat to 175 degrees; continue baking until meringue is dry but still white, 35 minutes more, rotating sheets halfway through. Transfer to a wire rack to cool completely. Set aside swirls; crumble meringue sheet.
Meanwhile, in a small bowl, combine creme fraiche and 1 cup lemon curd; refrigerate until ready to use.
To assemble parfaits, layer creme-fraiche mixture, crumbled meringue, and blackberries in serving glasses. Spoon some of the remaining 1/2 cup lemon curd into each glass. Top with whipped cream; garnish with meringue swirls. Serve immediately.
