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For the holidays, a classic pavlova is making way for a equally impressive dessert featuring meringue. Baked layers of meringue with pistachio are assembled with smooth nut cream and juicy cherry mixture. As it rests, the meringue layers give slightly under the cream, creating a soft and tender feel. This makes a superb option for a holiday sweet that omits traditional rich ingredients.

Festive Nut & Fruit Meringue Cake

Inspired by the trend of a certain viral chocolate bar, sweet pistachio paste is simple to source in many grocery stores. This product is sugar-added and provides a beautiful pale green color. You could opt for pistachio butter as a substitute, though the color may be duller and it may require to adjust the sweetness.

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 warming the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with parchment paper. Trace around an 18cm plate, outline a circle on each piece of paper. Flip the paper over so the pen marks won't transfer the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some texture of pistachio are perfectly acceptable.

In a large bowl and mix initially until frothy. Increase the speed and mix until soft peaks form. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the ground nut mix into the meringue, ensuring not to knock out the air. Place the batter into a large piping bag and cut off about a generous opening from the tip.

Starting from the outer edge of each outline, fill the circle with meringue onto each tray. Even it out using a palette knife. Cook for 30 to 40 minutes until the meringues are lightly browned and are set to the touch. They should release easily when cool. Allow to cool fully on the trays.

Meanwhile, make the compote. Put the cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries soften. Bring to a boil and cook for 5-6 minutes until the cherries are softened. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Boil the juices until it has halved in volume, then pour it over the cherries. Allow to reach room temperature.

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

When building the cake, neaten the edges of each meringue disc with a small serrated knife, following the original circle. 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 middle and add some of the cherries (this prevents the compote from running). Add another disc and layer again, setting aside a small handful for the finish.

Add the last meringue and cover the top and sides with the rest of the pistachio cream, smoothing it with a knife. Pat the reserved pistachios onto the vertical surface.

Transfer any leftover cream into a piping bag fitted with a star nozzle and add decorative dollops on top. Garnish with the remaining fruit and keep cold until it's time to eat.