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On this occasion, a classic pavlova is being swapped for a equally impressive meringue-based treat. Crisp discs of pistachio-infused meringue are layered with creamy pistachio filling and a vibrant cherry compote. As it rests, the meringue layers give slightly from the moisture, resulting in a delightfully cake-like texture. Consider it a fantastic choice for a holiday sweet free from chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Inspired by the trend of a well-known confection, pistachio creme is easy to find in local shops. It is sugar-added and imparts a subtle verdant shade. An alternative is unsweetened nut butter instead, however the color may be duller and you'll likely need to adjust the sweetness.

Prep: 5 min
Cook: 2 hr 20 min
Serves: 12-16

For the Meringue Discs
150g pistachio kernels, plus an extra 50g, chopped, for garnish
50g icing sugar
1 tsp cornflour
A pinch of salt
165g egg whites
155g caster sugar

For the Cherry Compote
350g frozen cherries
Juice of ½ lemon
60g caster sugar

For the Pistachio Cream
600ml whipping cream
60g pistachio creme

Directions

First, warming the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with baking paper. Using an 18cm plate or cake tin, mark a circle on the parchment. Turn the paper upside down so the pen marks aren't touching the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some texture of pistachio are desirable.

Using a stand mixer and whisk on medium until light and bubbly. Turn up to medium-high and continue to whisk until you have soft peaks. While still beating, incorporate little by little the caster sugar until the meringue is glossy and forms stiff peaks.

Using a spatula, fold the ground nut mix into the meringue, being careful not to knock out the air. Transfer the mixture into a bag fitted with a large tip and snip off about an inch from the tip.

Beginning at the perimeter of each pencil template, fill the circle with meringue onto each tray. Level the top carefully. Cook for 30 to 40 minutes until the meringues are lightly browned and sound hollow when tapped. They should peel away cleanly when cool. Remove and cool completely.

While the meringues bake, prepare the cherry sauce. Add the frozen cherries, lemon juice, and sugar in a pan and warm over low heat until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for five or six minutes until the cherries are tender. Transfer the fruit to a bowl, reserving the syrup in the pan. Reduce the liquid until it has reduced by just over half, then mix it back with the cherries. Set aside to cool.

Prepare the cream layer, whip together the whipping cream and pistachio creme in a bowl until just thickened.

For construction, neaten the edges of each meringue disc with a bread knife, for a clean edge. Place one disc on a cake stand and top with a layer of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and place some of the cherries (to stop the syrup from leaking). Top with the next meringue layer and repeat with more cream and cherries, saving a few cherries for the finish.

Add the last meringue and mask the cake with the remaining cream, spreading it with a palette knife or bench scraper. Press the chopped pistachios onto the vertical surface.

Put the remaining filling into a bag with a decorative tip and add decorative dollops on top. Add the the saved cherries and refrigerate before serving.