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For the holidays, a classic pavlova is getting replaced for a similarly delightful sweet creation. Golden rounds of nutty meringue are stacked with a lush pistachio cream and tart cherry sauce. While it sits, the discs become slightly beneath the filling, achieving a pleasantly chewy consistency. Consider it a wonderful alternative for a festive dessert that omits the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Thanks to the craze of a certain viral chocolate bar, pistachio creme is now readily available in many grocery stores. The spread is pre-sweetened and offers a lovely, soft green hue. One might use pure pistachio paste if preferred, but 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

Directions

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Trace around an 18cm plate, draw a circle on the parchment. Turn the paper upside down so the pen marks won't transfer the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some texture of pistachio are desirable.

Using a stand mixer and mix initially until frothy. Whisk more vigorously and continue to whisk until the whites hold a soft peak. Keeping the mixer on, 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, being careful not to over-mix. Place the batter 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. Smooth the surface using a palette knife. Cook for 30 to 40 minutes until the meringues are lightly browned and are set to the touch. They should come off the paper when cool. Allow to cool fully on the trays.

While the meringues bake, make the compote. Add the frozen cherries, lemon juice, and sugar in a saucepan 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, reserving the syrup in the pan. Simmer the syrup until it has reduced by just over half, then mix it back with the cherries. Allow to reach room temperature.

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

For construction, neaten the edges of each meringue disc with a bread knife, for a clean edge. Position the bottom meringue on a platter and spread on a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the middle and spoon in some of the cherries (this prevents the juices from spilling). Place the second layer and repeat with more cream and cherries, saving a small handful for the finish.

Add the last meringue and frost the entire cake with the remaining cream, smoothing it with a knife. Adhere the extra nuts onto the edges.

Put the remaining filling into a pastry bag with a star tip and add decorative dollops on top. Top with the saved cherries and chill until ready to serve.