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On this occasion, my usual Christmas dessert is getting replaced for a equally impressive meringue-based treat. Baked layers of meringue with pistachio are assembled with creamy pistachio filling and tart cherry sauce. As it rests, the discs become slightly beneath the filling, resulting in a soft and tender consistency. This makes a fantastic choice for a festive dessert free from chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Owing to the craze of a well-known confection, ready-made pistachio spread is simple to source in many grocery stores. This product is already sweetened and imparts a subtle verdant shade. One might use unsweetened nut butter instead, though the color may be duller and you'll likely need 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

Directions

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with baking paper. Using an 18cm plate or cake tin, outline a circle on each piece of paper. Flip the paper over so the pen marks aren't touching the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some texture of pistachio are perfectly acceptable.

Using a stand mixer and whisk on medium until light and bubbly. Increase the speed and beat until soft peaks form. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Using a spatula, fold the pistachio mixture into the meringue, ensuring not to deflate it. Transfer the mixture into a large piping bag and trim about a generous opening from the tip.

Pipe from the outside of each outline, pipe a meringue disc onto each tray. Even it out gently. Bake for 30-40 minutes until the meringues are gently colored and sound hollow when tapped. They should release easily when cool. Take out and let cool.

While the meringues bake, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a saucepan and cook on a medium-low flame until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for five or six minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, keeping the liquid in the pan. Reduce the liquid until it has thickened slightly, then pour it over the cherries. Allow to reach room temperature.

Prepare the cream layer, beat 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, using the 18cm guide. Place one disc on a cake stand and top with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and place some of the cherries (to stop the compote from running). Top with the next meringue layer and repeat with more cream and cherries, setting aside a portion for the top decoration.

Place the final disc and frost the entire cake with the remaining cream, spreading it with a offset spatula. Pat the reserved pistachios onto the sides.

Place the rest of the cream into a pastry bag with a star tip and create swirls on top. Top with the remaining fruit and keep cold until it's time to eat.