Recipe information
Yield
serves 6
Ingredients
Preparation
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.
