Ingredients

serves 6

　　Swiss Meringue (page 657)

　　1 cup crème fraîche

　　Lemon Curd (page 656)

　　1 cup ripe blackberries

　　1 cup chilled heavy cream, whipped

　　

Step 1

Preheat the oven to 200°F, with racks in the upper and lower thirds. Line 2 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 the remaining meringue 3/4 inch thick onto the other.

　　

Step 2

Bake 20 minutes. Reduce the oven heat to 175°F; continue baking until the meringue is dry but still white, 35 minutes more, rotating the sheets halfway through. Transfer to a wire rack to cool completely. Set aside the swirls; crumble the meringue sheet.

　　

Step 3

Meanwhile, in a small bowl, combine the crème fraîche and 1 cup lemon curd; refrigerate.

　　

Step 4

To assemble the parfaits, layer the crème fraîche 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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.