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On this occasion, a classic pavlova is getting replaced for a wonderfully different sweet creation. Baked layers of meringue with pistachio are assembled with smooth nut cream and tart cherry sauce. Upon assembly, the meringue layers give slightly under the cream, creating a pleasantly chewy feel. This makes a fantastic choice for Christmas dining free from the usual suspects of chocolate and booze.

Cherry and Pistachio Meringue Cake

Owing to the trend of a recent social media sensation, pistachio creme is now readily available in local shops. The spread is already sweetened and imparts a lovely, soft green hue. You could opt for unsweetened nut butter instead, but the hue might be muddier 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

First, warming the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Trace around an 18cm plate, mark a circle on every sheet. Flip the paper over so the drawn lines don't come into contact the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some texture of pistachio are just fine.

In a large bowl and beat at medium speed until light and bubbly. Whisk more vigorously and mix until you have soft peaks. While still beating, incorporate little by little the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the processed nuts into the meringue, taking care not to deflate it. Transfer the mixture into a pastry bag and cut off about an inch from the tip.

Starting from the outer edge of each pencil template, fill the circle with meringue onto each tray. Smooth the surface carefully. Bake for 30-40 minutes until the meringues are pale gold and feel firm. They should peel away cleanly when cool. Allow to cool fully on the trays.

In the meantime, make the compote. Add the frozen cherries, lemon juice, and sugar in a pot and heat gently until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for about five minutes until the cherries are tender. Transfer the fruit to a bowl, leaving the juices in the pan. Boil the juices until it has thickened slightly, then pour it over the cherries. Leave to cool.

To make the filling, combine the whipping cream and pistachio creme in a bowl until smooth and spreadable.

When building the cake, neaten the edges of each meringue disc with a bread knife, using the 18cm guide. Position the bottom meringue on a cake stand and cover with a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the top and spoon in some of the cherries (this prevents the compote from running). Add another disc and repeat the process, setting aside a portion for the finish.

Add the last meringue and cover the top and sides with the remaining cream, using a palette knife with a palette knife or bench scraper. Press the chopped pistachios onto the vertical surface.

Place the rest of the cream into a bag with a decorative tip and pipe rosettes on top. Top with the remaining fruit and keep cold until it's time to eat.