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For the holidays, the traditional festive pav is getting replaced for a equally impressive meringue-based treat. Baked layers of nutty meringue are assembled with smooth nut cream and tart cherry sauce. As it rests, the meringue softens slightly from the moisture, achieving a delightfully cake-like consistency. Consider it a wonderful alternative for Christmas dining without traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Thanks to the craze of a recent social media sensation, sweet pistachio paste is easy to find in many grocery stores. This product is sugar-added and provides a lovely, soft green hue. You could opt for unsweetened nut butter if preferred, however the tone can be less vibrant 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

Method

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with parchment paper. Using an 18cm plate or cake tin, mark a circle on the parchment. Turn the paper upside down so the drawn lines aren't touching the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – a few chunkier pieces of pistachio are desirable.

Place the egg whites and beat at medium speed 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 firm, shiny, and holds its shape.

Carefully incorporate the processed nuts into the meringue, ensuring not to knock out the air. Spoon the meringue into a bag fitted with a large tip and snip off about 2.5cm from the tip.

Pipe from the outside of each pencil template, pipe a meringue disc onto each tray. Smooth the surface gently. Place in the oven until the meringues are gently colored and sound hollow when tapped. They should come off the paper when cool. Remove and cool completely.

Meanwhile, make the compote. Add the frozen cherries, lemon juice, and sugar in a pot and heat gently 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. Spoon the cherries to a bowl, reserving the syrup in the pan. Reduce the liquid until it has reduced by just over half, then combine it with the cherries. Allow to reach room temperature.

Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until it holds soft peaks.

When building the cake, even out the discs of each meringue disc with a small serrated knife, following the original circle. 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 spoon in some of the cherries (to stop the compote from running). Add another disc and repeat with more cream and cherries, setting aside a small handful for the final garnish.

Place the final disc and cover the top and sides with the remaining cream, smoothing it with a knife. Pat the reserved pistachios onto the sides.

Transfer any leftover cream into a piping bag fitted with a star nozzle and pipe rosettes on top. Top with the saved cherries and chill until ready to serve.