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On this occasion, the traditional festive pav is making way for a wonderfully different sweet creation. Crisp discs of pistachio-infused meringue are assembled with creamy pistachio filling and a vibrant cherry compote. As it rests, the meringue layers give slightly beneath the filling, resulting in a delightfully cake-like consistency. Consider it a wonderful alternative for Christmas dining that omits traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Inspired by the popularity of a certain viral chocolate bar, sweet pistachio paste is simple to source in most supermarkets. The spread is already sweetened and offers a subtle verdant shade. One might use pure pistachio paste if preferred, though 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

Method

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Using an 18cm plate or cake tin, draw a circle on each piece of paper. Invert the paper so the ink aren't touching the meringue.

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

In a large bowl and mix initially until foamy. Increase the speed and beat until soft peaks form. While still beating, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the ground nut mix into the meringue, ensuring not to knock out the air. Place the batter into a bag fitted with a large tip and cut off about an inch from the tip.

Starting from the outer edge of each pencil template, create a meringue layer onto each tray. Smooth the surface gently. Cook for 30 to 40 minutes until the meringues are pale gold and sound hollow when tapped. They should come off the paper when cool. Take out and let cool.

While the meringues bake, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pot and heat gently until the cherries soften. Bring to a boil and cook for about five minutes until the cherries are broken down slightly. Transfer the fruit to a bowl, leaving the juices in the pan. Boil the juices until it has halved in volume, then combine it with the cherries. Set aside to cool.

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

To assemble, trim the sides of each meringue disc with a gentle sawing motion, using the 18cm guide. Position the bottom meringue on a serving plate and cover with a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and add some of the cherries (this contains the juices from spilling). Place the second layer and layer again, saving a portion for the finish.

Set the top layer and frost the entire cake with the leftover filling, smoothing it with a offset spatula. Press the chopped pistachios onto the edges.

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