Lemon, Blackberry, and Meringue Parfait

• Swiss Meringue (page 657)
• 1 cup creme fraiche
• Lemon Curd (page 656)
• 1 cup ripe blackberries
• 1 cup chilled heavy cream, whipped

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

swiss meringue, creme fraiche, lemon curd, blackberries, heavy cream

Taken from www.epicurious.com/recipes/food/views/lemon-blackberry-and-meringue-parfait-392909 (may not work)