Vanilla Berry Parfaits with Meringue Cookies

Custard:
2½ cups milk
1 vanilla bean, split lengthwise
1/3 cup sugar
3 tbsp. cornstarch
1/8 teaspoon salt
3 egg yolks
1 tbsp. margarine

Parfaits:
1/4 cup raspberry preserves
1 tbsp. raspberry brandy
1-2/3 cups fresh blackberries
1-1/3 cups fresh raspberries
1 cup fresh blueberries
12 large vanilla meringue cookies (such as Miss Meringue), divided

To prepare custard, place milk in a medium saucepan. Scrape seeds from bean;
add seeds and bean to milk. Heat milk mixture over medium heat to 180° or
until tiny bubbles form around the edge (do not boil); discard bean.

Combine sugar and next 3 ingredients (through egg yolks) in a large bowl; stir
well with a whisk. Gradually add hot milk mixture to sugar mixture,
stirring constantly with a whisk. Return milk mixture to pan; cook over
medium heat until thick and bubbly (about 5 minutes), stirring constantly.
Remove from heat. Add butter, stirring until melted. Pour into a bowl; cool
completely. Cover and chill at least 4 hours.

Combine preserves and brandy in large bowl. Reserve 6 blackberries, 6 raspberries,
and 6 blueberries. Fold remaining berries into preserves mixture.
Reserve 6 cookies. Place remaining cookies in a large zip-top plastic
bag. Crush cookies using a rolling pin.

Spoon 1/4 cup custard into each of 6 tall glasses; spoon 1/3 cup berry mixture
over each serving; top each serving with 1/3 cup crushed meringues,
1/4 cup custard, and 1/3 cup berry mixture.

Top each serving with 1 blackberry, 1 raspberry, 1 blueberry, and 1 cookie.

6 servings