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This year, a classic pavlova is getting replaced for a equally impressive meringue-based treat. Crisp discs of nutty meringue are assembled with creamy pistachio filling and tart cherry sauce. As it rests, the meringue layers give slightly beneath the filling, achieving a delightfully cake-like texture. Consider it a fantastic choice for Christmas dining free from the usual suspects of chocolate and booze.

Cherry and Pistachio Meringue Cake

Inspired by the popularity of a well-known confection, pistachio creme is now readily available in many grocery stores. It is already sweetened and imparts a lovely, soft green hue. An alternative is pistachio butter instead, however the hue might be muddier 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. Cover three trays with greaseproof paper. Take an 18cm cake ring, draw a circle on each piece of paper. Turn the paper upside down so the ink won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – a few chunkier pieces of pistachio are desirable.

Using a stand mixer and beat at medium speed until frothy. Whisk more vigorously and beat until soft peaks form. While still beating, slowly pour in the caster sugar until the meringue is glossy and forms stiff peaks.

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

Starting from the outer edge of each outline, pipe a meringue disc onto each tray. Smooth the surface using a palette knife. Place in the oven until the meringues are pale gold and sound hollow when tapped. They should come off the paper when cool. Allow to cool fully on the trays.

In the meantime, make the compote. Add the frozen cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries start to thaw and liquid forms. Bring to a boil and cook for 5-6 minutes until the cherries are tender. Transfer the fruit to a bowl, reserving the syrup in the pan. Boil the juices until it has reduced by just over half, then combine it with the cherries. Leave to cool.

Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until smooth and spreadable.

When building the cake, even out the discs of each meringue disc with a bread knife, following the original circle. Set the first layer on a platter and top with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the middle and place some of the cherries (this prevents the syrup from leaking). Top with the next meringue layer and repeat with more cream and cherries, setting aside a small handful for the finish.

Set the top layer and mask the cake with the leftover filling, using a palette knife with a offset spatula. Press the chopped pistachios onto the sides.

Place the rest of the cream into a bag with a decorative tip and create swirls on top. Top with the saved cherries and chill until ready to serve.