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On this occasion, a classic pavlova is being swapped for a similarly delightful sweet creation. Golden rounds of pistachio-infused meringue are stacked with creamy pistachio filling and tart cherry sauce. As it rests, the discs become slightly from the moisture, resulting in a soft and tender consistency. This makes a wonderful alternative for Christmas dining without traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Inspired by the trend of a certain viral chocolate bar, pistachio creme is easy to find in most supermarkets. The spread is pre-sweetened and imparts a subtle verdant shade. An alternative is pistachio butter as a substitute, but the color may be duller and it may require to balance the flavor.

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

Method

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with baking paper. Trace around an 18cm plate, mark a circle on the parchment. Flip the paper over so the pen marks won't transfer the meringue.

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

Place the egg whites and mix initially until light and bubbly. Whisk more vigorously and beat until you have soft peaks. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the pistachio mixture into the meringue, taking care not to deflate it. Spoon the meringue into a large piping bag and trim about a generous opening from the tip.

Starting from the outer edge of each outline, fill the circle with meringue onto each tray. Smooth the surface gently. Bake for 30-40 minutes until the meringues are lightly browned and sound hollow when tapped. They should peel away cleanly when cool. Allow to cool fully on the trays.

Meanwhile, prepare the cherry sauce. Place all compote ingredients in a saucepan and warm over low heat until the cherries soften. Increase the heat to boil and cook for about five minutes until the cherries are broken down slightly. Remove the cherries with a slotted spoon to a bowl, reserving the syrup in the pan. Boil the juices until it has halved in volume, then combine it with the cherries. Leave to cool.

For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until smooth and spreadable.

To assemble, even out the discs of each meringue disc with a small serrated knife, using the 18cm guide. Set the first layer on a platter and cover with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and spoon in some of the cherries (this prevents the juices from spilling). Top with the next meringue layer and repeat the process, setting aside a small handful for the top decoration.

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

Transfer any leftover cream into a bag with a decorative tip and create swirls on top. Top with the saved cherries and keep cold until it's time to eat.