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For the holidays, a classic pavlova is making way for a similarly delightful sweet creation. Crisp discs of pistachio-infused meringue are layered with creamy pistachio filling and a vibrant cherry compote. Upon assembly, the discs become slightly from the moisture, achieving a delightfully cake-like feel. This makes a wonderful alternative for a holiday sweet without chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Inspired by the popularity of a certain viral chocolate bar, sweet pistachio paste is now readily available in most supermarkets. The spread is sugar-added and offers a lovely, soft green hue. You could opt for pistachio butter if preferred, 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

Method

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with baking paper. Trace around an 18cm plate, outline a circle on the parchment. Turn the paper upside down so the pen marks don't come into contact the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – a few chunkier pieces of pistachio are perfectly acceptable.

In a large bowl and beat at medium speed until frothy. Whisk more vigorously and mix until soft peaks form. With the mixer running, gradually add the caster sugar until the meringue is firm, shiny, and holds its shape.

Using a spatula, fold the pistachio mixture into the meringue, ensuring not to deflate it. Spoon the meringue into a pastry bag and snip off about an inch from the tip.

Starting from the outer edge of each pencil template, fill the circle with meringue onto each tray. Smooth the surface carefully. Bake for 30-40 minutes until the meringues are gently colored and sound hollow when tapped. They should peel away cleanly when cool. Remove and cool completely.

Meanwhile, prepare the cherry sauce. Put the cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for 5-6 minutes until the cherries are softened. Transfer the fruit to a bowl, reserving the syrup in the pan. Simmer the syrup until it has halved in volume, then combine it with the cherries. Allow to reach room temperature.

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

To assemble, neaten the edges of each meringue disc with a small serrated knife, for a clean edge. Position the bottom meringue on a serving plate and spread on a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the top and place some of the cherries (this prevents the compote from running). Place the second layer and repeat with more cream and cherries, reserving a few cherries for the finish.

Place the final disc and frost the entire cake with the remaining cream, smoothing it with a offset spatula. Press the chopped pistachios onto the vertical surface.

Place the rest of the cream into a piping bag fitted with a star nozzle and pipe rosettes on top. Top with the saved cherries and chill until ready to serve.