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On this occasion, a classic pavlova is making way for a similarly delightful dessert featuring meringue. Baked layers of pistachio-infused meringue are assembled with a lush pistachio cream and tart cherry sauce. As it rests, the meringue softens slightly from the moisture, achieving a delightfully cake-like texture. Consider it a wonderful alternative for Christmas dining without traditional rich ingredients.

Festive Nut & Fruit Meringue Cake

Thanks to the popularity of a well-known confection, pistachio creme is simple to source in most supermarkets. The spread is sugar-added and imparts a beautiful pale green color. One might use pure pistachio paste instead, though the hue might be muddier and you'll likely need 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

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Take an 18cm cake ring, draw a circle on each piece of paper. Flip the paper over so the ink don't come into contact the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some texture of pistachio are desirable.

In a large bowl and whisk on medium until frothy. Turn up to medium-high and continue to whisk until the whites hold a soft peak. With the mixer running, slowly pour in the caster sugar until the meringue is glossy and forms stiff peaks.

Using a spatula, fold the pistachio mixture into the meringue, being careful not to over-mix. Spoon the meringue into a large piping bag and cut off about a generous opening from the tip.

Pipe from the outside of each drawn circle, create a meringue layer onto each tray. Level the top using a palette knife. Cook for 30 to 40 minutes until the meringues are lightly browned and sound hollow when tapped. They should release easily when cool. Remove and cool completely.

While the meringues bake, combine the compote ingredients. Put the cherries, lemon juice, and sugar in a pan and heat gently until the cherries soften. Increase the heat to boil and cook for 5-6 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 combine it with the cherries. Set aside to cool.

Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until smooth and spreadable.

To assemble, even out the discs of each meringue disc with a small serrated knife, following the original circle. Position the bottom meringue on a platter and spread on a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the middle and place some of the cherries (to stop the juices from spilling). Top with the next meringue layer and layer again, setting aside a small handful for the finish.

Place the final disc and frost the entire cake with the leftover filling, using a palette knife with a knife. Pat the reserved pistachios onto the vertical surface.

Put the remaining filling into a pastry bag with a star tip and create swirls on top. Top with the reserved cherries and chill until ready to serve.