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For the holidays, a classic pavlova is making way for a wonderfully different dessert featuring meringue. Baked layers of nutty meringue are layered with smooth nut cream and a vibrant cherry compote. Upon assembly, the discs become slightly under the cream, creating a delightfully cake-like feel. It's a fantastic choice for a holiday sweet without chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Thanks to the trend of a well-known confection, pistachio creme is easy to find in local shops. The spread is sugar-added and imparts a beautiful pale green color. An alternative is pistachio butter instead, however the tone can be less vibrant and some added sweetness is needed 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, warming the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Trace around an 18cm plate, mark a circle on the parchment. Flip the paper over so the drawn lines won't transfer the meringue.

In a food processor 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 light and bubbly. Increase the speed and mix until you have soft peaks. While still beating, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Gently fold the pistachio mixture into the meringue, ensuring not to over-mix. Spoon the meringue into a pastry bag and snip off about 2.5cm from the tip.

Beginning at the perimeter of each drawn circle, create a meringue layer onto each tray. Smooth the surface gently. Cook for 30 to 40 minutes until the meringues are gently colored and sound hollow when tapped. They should peel away cleanly when cool. Take out and let cool.

While the meringues bake, prepare the cherry sauce. Place all compote ingredients in a pan and cook on a medium-low flame 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, reserving the syrup in the pan. Boil the juices until it has thickened slightly, then combine it with the cherries. Leave to cool.

Prepare the cream layer, beat the whipping cream and pistachio creme in a bowl until it holds soft peaks.

For construction, trim the sides of each meringue disc with a gentle sawing motion, following the original circle. Place one disc on a platter and spread on a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and spoon in some of the cherries (to stop the compote from running). Top with the next meringue layer and repeat with more cream and cherries, saving a small handful for the finish.

Set the top layer and frost the entire cake with the rest of the pistachio 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 reserved cherries and chill until ready to serve.