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For the holidays, a classic pavlova is being swapped for a similarly delightful meringue-based treat. Baked layers of nutty meringue are stacked with creamy pistachio filling and juicy cherry mixture. As it rests, the meringue softens slightly under the cream, achieving a soft and tender feel. This makes a superb option for a holiday sweet that omits the usual suspects of chocolate and booze.

Pistachio and Cherry Meringue Cake

Owing to the craze of a certain viral chocolate bar, ready-made pistachio spread is easy to find in most supermarkets. The spread is sugar-added and provides a beautiful pale green color. You could opt for pistachio butter as a substitute, but the tone can be less vibrant and it may require to sweeten it to taste.

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 preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Take an 18cm cake ring, outline a circle on the parchment. Invert the paper so the pen marks don't come into contact the meringue.

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

Place the egg whites and whisk on medium until light and bubbly. Whisk more vigorously and beat until the whites hold a soft peak. With the mixer running, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Using a spatula, fold the ground nut mix into the meringue, ensuring not to over-mix. Transfer the mixture into a pastry bag and trim about a generous opening from the tip.

Pipe from the outside of each drawn circle, pipe a meringue disc onto each tray. Level the top using a palette knife. Bake for 30-40 minutes until the meringues are pale gold 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 saucepan and cook on a medium-low flame until the cherries begin to release juice. Bring to a boil and cook for five or six minutes until the cherries are softened. Transfer the fruit to a bowl, reserving the syrup in the pan. Boil the juices until it has reduced by just over half, then mix it back with the cherries. Set aside to cool.

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

For construction, even out the discs of each meringue disc with a gentle sawing motion, following the original circle. Place one disc on a cake stand and cover with a layer of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and place some of the cherries (to stop the juices from spilling). Add another disc and layer again, setting aside a small handful for the finish.

Add the last meringue and frost the entire cake with the rest of the pistachio cream, using a palette knife with a knife. Press the chopped pistachios onto the vertical surface.

Put the remaining filling into a pastry bag with a star tip and pipe rosettes on top. Garnish with the remaining fruit and refrigerate before serving.