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On this occasion, my usual Christmas dessert is making way for a equally impressive sweet creation. Baked layers of nutty meringue are layered with creamy pistachio filling and juicy cherry mixture. While it sits, the discs become slightly under the cream, achieving a soft and tender texture. Consider it a wonderful alternative for a holiday sweet that omits chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Thanks to the popularity of a certain viral chocolate bar, pistachio creme is simple to source in local shops. It is already sweetened and offers a beautiful pale green color. An alternative is pure pistachio paste instead, but the tone can be less vibrant 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

Instructions

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with baking paper. Using an 18cm plate or cake tin, mark a circle on every sheet. Invert the paper so the drawn lines aren't touching the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some larger bits of pistachio are desirable.

In a large bowl and beat at medium speed until frothy. Turn up to medium-high and beat until the whites hold a soft peak. While still beating, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the pistachio mixture into the meringue, ensuring not to deflate it. Spoon the meringue into a large piping bag and cut off about a generous opening from the tip.

Starting from the outer edge of each pencil template, pipe a meringue disc onto each tray. Level the top carefully. Bake for 30-40 minutes until the meringues are lightly browned and sound hollow when tapped. They should come off the paper when cool. Allow to cool fully on the trays.

Meanwhile, make the compote. Put the cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries begin to release juice. Let it come to a simmer and cook for five or six minutes until the cherries are broken down slightly. Remove the cherries with a slotted spoon to a bowl, reserving the syrup in the pan. Simmer the syrup until it has thickened slightly, then combine it with the cherries. Leave to cool.

To make the filling, whip together the whipping cream and pistachio creme in a bowl until just thickened.

For construction, trim the sides of each meringue disc with a bread knife, using the 18cm guide. Position the bottom meringue on a platter and cover with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and spoon in some of the cherries (this prevents the syrup from leaking). Add another disc and layer again, saving a small handful for the final garnish.

Set the top layer and cover the top and sides with the remaining cream, spreading it with a palette knife or bench scraper. Press the chopped pistachios onto the edges.

Put the remaining filling into a pastry bag with a star tip and add decorative dollops on top. Top with the remaining fruit and keep cold until it's time to eat.