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On this occasion, a classic pavlova is making way for a wonderfully different meringue-based treat. Baked layers of pistachio-infused meringue are layered with a lush pistachio cream and juicy cherry mixture. As it rests, the discs become slightly from the moisture, resulting in a delightfully cake-like texture. Consider it a wonderful alternative for Christmas dining without chocolate, alcohol, or dried fruit.

Festive Nut & Fruit Meringue Cake

Owing to the popularity of a recent social media sensation, ready-made pistachio spread is simple to source in many grocery stores. This product is pre-sweetened and offers a subtle verdant shade. You could opt for pistachio butter as a substitute, 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

First, heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Using an 18cm plate or cake tin, draw a circle on every sheet. Turn the paper upside down so the drawn lines won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some larger bits of pistachio are just fine.

In a large bowl and mix initially until foamy. Turn up to medium-high and continue to whisk until you have soft peaks. With the mixer running, slowly pour in the caster sugar until the meringue is glossy and forms stiff peaks.

Gently fold the pistachio mixture into the meringue, taking care not to deflate it. Transfer the mixture into a bag fitted with a large tip and snip off about an inch from the tip.

Beginning at the perimeter of each outline, create a meringue layer onto each tray. Level the top carefully. Place in the oven until the meringues are gently colored 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 saucepan and warm over low heat until the cherries soften. Let it come to a simmer and cook for about five minutes until the cherries are broken down slightly. Transfer the fruit to a bowl, reserving the syrup in the pan. Boil the juices until it has reduced by just over half, then combine it with the cherries. Set aside to cool.

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

For construction, neaten the edges of each meringue disc with a small serrated knife, following the original circle. Set the first layer on a platter and cover with a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and add some of the cherries (to stop the juices from spilling). Place the second layer and repeat with more cream and cherries, saving a portion for the finish.

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

Put the remaining filling into a piping bag fitted with a star nozzle and add decorative dollops on top. Top with the reserved cherries and refrigerate before serving.