Santa Barbara, Calif., has often been thought of as a kind of American Riviera, with its balmy year-round Mediterranean climate, blue sea and red-tile roofed villas.

In the same vein are nearby acres of lemon, avocado and olive orchards, and vineyards. Which naturally leads to the subject of food.

The regional bounty of appetizing ingredients seems to have inspired a crop of savvy chefs, and there’s a lively interest in good cooking, especially given the availability of fresh fish from the Pacific — think spot prawns and spiny lobsters.

Here is a recipe offered by a chef, adapted for the home cook to give your menus an American Riviera touch. Look for fresh ingredients in your own markets as near the originals as can be found. One of the cool-climate Santa Barbara wines would make a nice accompaniment to the meal.

Parfait of Lemon Curd, Passion Fruit Sorbet, Summer Berries, Toasted Pistachios and Swiss Meringue

—

For the Meringue:

4 egg whites, large, room temperature

1 cup sugar

Pinch cream of tartar

1/2 teaspoon pure vanilla extract

A Parfait of Lemon Curd, Passion Fruit Sorbet, Summer Berries, Toasted Pistachios and Swiss Meringue is a summery creation of chef Cynthia Miranda of Mondial restaurant in Santa Barbara, Calif.

For the Lemon Curd:

6 egg yolks, large

3/4 cup sugar

1 tablespoon lemon zest, finely grated

1/2 cup fresh lemon juice

1/2 cup unsalted butter, cut into pieces

For the Parfait:

1 cup passion fruit sorbet, homemade or store-bought (see note)

1/2 cup ripe blackberries

1/2 cup ripe blueberries

1/2 cup pistachios, toasted and roughly chopped

1/2 cup heavy cream, whipped

To prepare Meringue:

Whisk egg whites, sugar and cream of tartar in a heatproof bowl set over a pan of simmering water until sugar is dissolved and whites are hot to the touch, about 3 to 3 1/2 minutes. Remove from heat. Beat on low speed, gradually increasing to high, until stiff, glossy peaks form, about 10 minutes. Beat in the vanilla.

Preheat oven to 200 degrees. Line 2 large, rimmed sheet trays with parchment paper.

Fit a pastry bag with a star tip; fill with meringue. Using half of the meringue, pipe decorative, long, swirly shapes onto one of the trays. Spread remaining half of meringue 3/4-inch thick onto the other tray. 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.

To make Lemon Curd:

Combine yolks, sugar and lemon zest in a heavy-bottom saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 8 to 10 minutes. Pass the mixture through a fine sieve into a medium bowl. Add butter one piece at a time, stirring after each addition, until butter is melted and combined. Cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate until firm and thoroughly chilled, at least 1 hour.

To assemble the Parfaits:

Layer lemon curd, crumbled meringue, berries and toasted pistachios in 6 parfait or other decorative glasses, making two layers of each ingredient. Top with whipped cream, garnish with meringue swirls. Serve immediately.

Makes 6 servings.

Note: Key-lime sorbet, coconut ice cream, pineapple sorbet or pineapple ice cream may be substituted for the passion-fruit sorbet.