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This year, my usual Christmas dessert is getting replaced for a equally impressive meringue-based treat. Baked layers of meringue with pistachio are stacked with creamy pistachio filling and juicy cherry mixture. Upon assembly, the meringue softens slightly from the moisture, resulting in a soft and tender consistency. Consider it a fantastic choice for Christmas dining without traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Inspired by the popularity of a well-known confection, sweet pistachio paste is simple to source in most supermarkets. This product is pre-sweetened and provides a lovely, soft green hue. An alternative is pure pistachio paste as a substitute, though the color may be duller and it may require 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

Method

First, warming the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Take an 18cm cake ring, outline a circle on each piece of paper. Invert the paper so the ink aren't touching the meringue.

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

In a large bowl and beat at medium speed until light and bubbly. Turn up to medium-high and mix 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 processed nuts into the meringue, ensuring not to deflate it. Place the batter into a large piping bag and trim 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 carefully. Bake for 30-40 minutes until the meringues are pale gold and are set to the touch. They should release easily when cool. Take out and let cool.

Meanwhile, make the compote. Add the frozen cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries soften. Let it come to a simmer and cook for about five minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, keeping the liquid in the pan. Reduce the liquid until it has thickened slightly, then combine it with the cherries. Leave to cool.

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

For construction, trim the sides of each meringue disc with a small serrated knife, using the 18cm guide. Set the first layer on a platter and top with a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and place some of the cherries (this prevents the juices from spilling). Place the second layer and layer again, reserving a few cherries for the final garnish.

Add the last meringue and frost the entire cake with the leftover filling, using a palette knife with a offset spatula. Press the chopped pistachios onto the sides.

Transfer any leftover cream into a pastry bag with a star tip and create swirls on top. Top with the saved cherries and keep cold until it's time to eat.