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On this occasion, a classic pavlova is being swapped for a similarly delightful sweet creation. Baked layers of meringue with pistachio are layered with a lush pistachio cream and tart cherry sauce. As it rests, the discs become slightly beneath the filling, creating a pleasantly chewy texture. This makes a fantastic choice for a festive dessert that omits chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Owing to the craze of a well-known confection, ready-made pistachio spread is now readily available in many grocery stores. The spread is already sweetened and offers a beautiful pale green color. One might use pistachio butter instead, however 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

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, outline a circle on every sheet. Flip the paper over so the pen marks aren't touching the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some larger bits of pistachio are just fine.

Place the egg whites and beat at medium speed until foamy. Whisk more vigorously and beat until you have soft peaks. With the mixer running, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the processed nuts into the meringue, being careful not to over-mix. Transfer the mixture into a large piping bag and trim about an inch from the tip.

Beginning at the perimeter of each outline, fill the circle with meringue onto each tray. Level the top carefully. Bake for 30-40 minutes until the meringues are pale gold and are set to the touch. They should release easily when cool. Take out and let cool.

In the meantime, make the compote. Put the cherries, lemon juice, and sugar in a pan and heat gently until the cherries soften. Let it come to a simmer and cook for 5-6 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. Set aside to cool.

To make the filling, whip together the whipping cream and pistachio creme in a bowl until it holds soft peaks.

To assemble, trim the sides of each meringue disc with a bread knife, using the 18cm guide. Position the bottom meringue on a cake stand and top with a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and spoon in some of the cherries (this prevents the compote from running). Top with the next meringue layer and repeat the process, setting aside a portion for the top decoration.

Set the top layer and cover the top and sides with the rest of the pistachio cream, smoothing it with a offset spatula. Press the chopped pistachios onto the vertical surface.

Place the rest of the cream into a pastry bag with a star tip and create swirls on top. Garnish with the saved cherries and keep cold until it's time to eat.