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On this occasion, a classic pavlova is making way for a wonderfully different meringue-based treat. Baked layers of nutty meringue are stacked with smooth nut cream and a vibrant cherry compote. As it rests, the meringue softens slightly from the moisture, resulting in a pleasantly chewy consistency. It's a wonderful alternative for a holiday sweet without chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Owing to the popularity of a well-known confection, sweet pistachio paste is now readily available in many grocery stores. This product is already sweetened and provides a beautiful pale green color. You could opt for pistachio butter if preferred, however the hue might be muddier and some added sweetness is needed to sweeten it to taste.

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

Instructions

First, warming the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with parchment paper. Using an 18cm plate or cake tin, draw a circle on each piece of paper. Flip the paper over so the ink won't transfer the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some texture of pistachio are desirable.

In a large bowl and beat at medium speed until foamy. Turn up to medium-high and continue to whisk until you have soft peaks. While still beating, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the pistachio mixture into the meringue, being careful not to knock out the air. Spoon the meringue into a pastry bag and snip off about a generous opening from the tip.

Pipe from the outside of each outline, create a meringue layer onto each tray. Smooth the surface carefully. Cook for 30 to 40 minutes until the meringues are pale gold and sound hollow when tapped. They should peel away cleanly when cool. Take out and let cool.

While the meringues bake, combine the compote ingredients. Place all compote ingredients in a pan and warm over low heat until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for about five minutes until the cherries are broken down slightly. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Boil the juices until it has thickened slightly, then combine it with the cherries. Set aside to cool.

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

For construction, even out the discs of each meringue disc with a bread knife, for a clean edge. Set the first layer on a serving plate and top with a generous amount 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 juices from spilling). Place the second layer and layer again, saving a portion for the final garnish.

Set the top layer and cover the top and sides with the leftover filling, smoothing it with a palette knife or bench scraper. Adhere the extra nuts onto the edges.

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