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This year, a classic pavlova is making way for a equally impressive meringue-based treat. Crisp discs of meringue with pistachio are layered with creamy pistachio filling and a vibrant cherry compote. As it rests, the meringue softens slightly beneath the filling, achieving a delightfully cake-like texture. This makes a superb option for a holiday sweet without the usual suspects of chocolate and booze.

Cherry and Pistachio Meringue Cake

Inspired by the popularity of a certain viral chocolate bar, sweet pistachio paste is simple to source in many grocery stores. It is pre-sweetened and offers a lovely, soft green hue. An alternative is unsweetened nut butter if preferred, though the tone can be less vibrant and you'll likely need 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 heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with baking paper. Using an 18cm plate or cake tin, draw a circle on every sheet. Invert the paper so the drawn lines won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some texture of pistachio are desirable.

In a large bowl and beat at medium speed until foamy. Whisk more vigorously and continue to whisk until the whites hold a soft peak. Keeping the mixer on, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Gently fold the ground nut mix into the meringue, ensuring not to over-mix. Transfer the mixture into a bag fitted with a large tip and cut off about a generous opening from the tip.

Beginning at the perimeter of each pencil template, pipe a meringue disc onto each tray. Level the top using a palette knife. Bake for 30-40 minutes until the meringues are lightly browned and sound hollow when tapped. They should release easily when cool. Take out and let cool.

In the meantime, make the compote. 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. Spoon the cherries to a bowl, reserving the syrup in the pan. Simmer the syrup until it has reduced by just over half, then pour it over the cherries. Leave to cool.

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

To assemble, neaten the edges of each meringue disc with a gentle sawing motion, for a clean edge. Place one disc on a cake stand and top with a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and place some of the cherries (this contains the compote from running). Place the second layer and layer again, setting aside a portion for the finish.

Add the last meringue and frost the entire cake with the rest of the pistachio cream, using a palette knife with a knife. Pat the reserved pistachios onto the edges.

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