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This year, a classic pavlova is getting replaced for a equally impressive meringue-based treat. Golden rounds of pistachio-infused meringue are stacked with creamy pistachio filling and juicy cherry mixture. Upon assembly, the meringue softens slightly under the cream, achieving a pleasantly chewy feel. Consider it a wonderful alternative for a festive dessert without traditional rich ingredients.

Pistachio and Cherry Meringue Cake

Owing to the popularity of a certain viral chocolate bar, pistachio creme is simple to source in many grocery stores. It is pre-sweetened and imparts a subtle verdant shade. An alternative is unsweetened nut butter if preferred, however the color may be duller and it may require 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. Line three baking trays with baking paper. Trace around an 18cm plate, mark a circle on every sheet. Turn the paper upside down so the ink don't come into contact the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – a few chunkier pieces of pistachio are perfectly acceptable.

Place the egg whites and beat at medium speed until foamy. Whisk more vigorously and mix until the whites hold a soft peak. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the ground nut mix into the meringue, being careful not to deflate it. Spoon the meringue into a pastry bag and snip off about 2.5cm from the tip.

Starting from the outer edge of each pencil template, create a meringue layer onto each tray. Even it out using a palette knife. Place in the oven until the meringues are gently colored and sound hollow when tapped. They should release easily when cool. Take out and let cool.

In the meantime, combine the compote ingredients. Place all compote ingredients in a pot and warm over low heat until the cherries start to thaw and liquid forms. Bring to a boil and cook for five or six minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, reserving the syrup in the pan. Simmer the syrup until it has halved in volume, then mix it back with the cherries. Allow to reach room temperature.

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

When building the cake, neaten the edges of each meringue disc with a bread knife, following the original circle. Place one disc on a serving plate and cover with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and add some of the cherries (to stop the syrup from leaking). Place the second layer and repeat with more cream and cherries, reserving a few cherries for the top decoration.

Add the last meringue and mask the cake with the rest of the pistachio cream, smoothing it with a knife. Press the chopped pistachios onto the sides.

Place the rest of the cream into a pastry bag with a star tip and add decorative dollops on top. Add the the reserved cherries and chill until ready to serve.