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On this occasion, a classic pavlova is getting replaced for a similarly delightful sweet creation. Golden rounds of pistachio-infused meringue are layered with a lush pistachio cream and a vibrant cherry compote. As it rests, the meringue softens slightly from the moisture, resulting in a delightfully cake-like consistency. Consider it a superb option for a holiday sweet that omits traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Owing to the trend of a certain viral chocolate bar, sweet pistachio paste is easy to find in many grocery stores. This product is already sweetened and offers a subtle verdant shade. You could opt for pistachio butter as a substitute, but the color may be duller 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. Prepare three baking sheets with baking paper. Trace around an 18cm plate, outline a circle on every sheet. Invert the paper so the drawn lines don't come into contact the meringue.

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

Place the egg whites and mix initially until foamy. Whisk more vigorously and mix until the whites hold a soft peak. With the mixer running, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Carefully incorporate the ground nut mix into the meringue, taking care not to over-mix. Spoon the meringue into a pastry bag and snip off about an inch from the tip.

Pipe from the outside of each drawn circle, create a meringue layer onto each tray. Smooth the surface gently. Place in the oven until the meringues are pale gold and sound hollow when tapped. They should come off the paper when cool. Take out and let cool.

In the meantime, combine the compote ingredients. Put the cherries, lemon juice, and sugar in a pot and cook on a medium-low flame until the cherries begin to release juice. Bring to a boil 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. Reduce the liquid until it has thickened slightly, then combine it with the cherries. Set aside to cool.

To make the filling, whip together 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, using the 18cm guide. Set the first layer on a serving plate and top with a layer of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and place some of the cherries (this contains the juices from spilling). Place the second layer and repeat with more cream and cherries, saving a few cherries for the finish.

Place the final disc and frost the entire cake with the leftover filling, smoothing it with a offset spatula. Adhere the extra nuts onto the sides.

Place the rest of the cream into a pastry bag with a star tip and add decorative dollops on top. Garnish with the reserved cherries and refrigerate before serving.