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This year, my usual Christmas dessert is making way for a similarly delightful dessert featuring meringue. Baked layers of meringue with pistachio are stacked with a lush pistachio cream and tart cherry sauce. As it rests, the meringue layers give slightly under the cream, creating a pleasantly chewy feel. Consider it a wonderful alternative for a festive dessert free from chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Owing to the trend of a well-known confection, pistachio creme is easy to find in most supermarkets. The spread is pre-sweetened and provides a subtle verdant shade. You could opt for pure pistachio paste if preferred, but the color may be duller 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

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Take an 18cm cake ring, mark a circle on the parchment. Flip the paper over so the drawn lines aren't touching the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – a few chunkier pieces of pistachio are just fine.

Using a stand mixer and mix initially until frothy. Increase the speed and beat until soft peaks form. With the mixer running, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the pistachio mixture into the meringue, taking care not to knock out the air. Transfer the mixture into a large piping bag and cut off about 2.5cm from the tip.

Starting from the outer edge of each outline, fill the circle with meringue onto each tray. Level the top gently. Bake for 30-40 minutes until the meringues are gently colored and sound hollow when tapped. They should peel away cleanly when cool. Allow to cool fully on the trays.

Meanwhile, combine the compote ingredients. Place all compote ingredients in a pan and warm over low heat 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 tender. Transfer the fruit to a bowl, leaving the juices in the pan. Boil the juices until it has reduced by just over half, then pour it over 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.

When building the cake, 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 cover with a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and place some of the cherries (this prevents the compote from running). Place the second layer and layer again, saving a portion for the finish.

Set the top layer and frost the entire cake with the rest of the pistachio cream, spreading it with a knife. Adhere the extra nuts onto the sides.

Place the rest of the cream into a pastry bag with a star tip and create swirls on top. Garnish with the saved cherries and refrigerate before serving.