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For the holidays, a classic pavlova is making way for a wonderfully different meringue-based treat. Crisp discs of meringue with pistachio are assembled with creamy pistachio filling and a vibrant cherry compote. As it rests, the meringue softens slightly from the moisture, achieving a soft and tender feel. This makes a fantastic choice for a holiday sweet free from traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Owing to the craze of a certain viral chocolate bar, ready-made pistachio spread is simple to source in local shops. The spread is sugar-added and imparts a subtle verdant shade. One might use pure pistachio paste as a substitute, but the tone can be less vibrant and some added sweetness is needed 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

Directions

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Trace around an 18cm plate, draw a circle on each piece of paper. Flip the paper over so the pen marks aren't touching the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some larger bits of pistachio are just fine.

Using a stand mixer and mix initially until light and bubbly. Turn up to medium-high and beat until soft peaks form. While still beating, incorporate little by little the caster sugar until the meringue is glossy and forms stiff peaks.

Gently fold the pistachio mixture into the meringue, taking care not to deflate it. Place the batter into a pastry bag and trim about 2.5cm from the tip.

Beginning at the perimeter of each pencil template, create a meringue layer onto each tray. Even it out carefully. Cook for 30 to 40 minutes until the meringues are pale gold and feel firm. They should peel away cleanly when cool. Take out and let cool.

In the meantime, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pot and heat gently until the cherries soften. Bring to a boil and cook for 5-6 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 halved in volume, then pour it over the cherries. Allow to reach room temperature.

To make the filling, combine the whipping cream and pistachio creme in a bowl until just thickened.

For construction, trim the sides of each meringue disc with a gentle sawing motion, for a clean edge. Set the first layer on a platter and spread on a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and add some of the cherries (to stop the compote from running). Add another disc and layer again, setting aside a portion for the final garnish.

Add the last meringue and cover the top and sides with the remaining cream, spreading it with a knife. Adhere the extra nuts onto the vertical surface.

Transfer any leftover cream into a bag with a decorative tip and add decorative dollops on top. Add the the reserved cherries and refrigerate before serving.