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This year, a classic pavlova is making way for a similarly delightful dessert featuring meringue. Baked layers of meringue with pistachio are assembled with creamy pistachio filling and a vibrant cherry compote. Upon assembly, the meringue layers give slightly from the moisture, creating a pleasantly chewy feel. It's a wonderful alternative for a festive dessert without chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Owing to the popularity of a recent social media sensation, sweet pistachio paste is easy to find in most supermarkets. The spread is already sweetened and imparts a beautiful pale green color. One might use unsweetened nut butter if preferred, but the hue might be muddier and some added sweetness is needed 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 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 every sheet. Turn the paper upside down so the ink won't transfer the meringue.

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

In a large bowl and beat at medium speed until frothy. Turn up to medium-high and continue to whisk until you have soft peaks. While still beating, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the pistachio mixture into the meringue, being careful not to knock out the air. Transfer the mixture into a large piping bag and cut off about an inch from the tip.

Beginning at the perimeter of each outline, create a meringue layer onto each tray. Even it out carefully. Bake for 30-40 minutes until the meringues are gently colored and feel firm. They should peel away cleanly when cool. Take out and let cool.

In the meantime, make the compote. Put the cherries, lemon juice, and sugar in a saucepan and heat gently until the cherries soften. Increase the heat to 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 halved in volume, then combine it with the cherries. Set aside to cool.

For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until smooth and spreadable.

To assemble, 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 some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and spoon in some of the cherries (to stop the juices from spilling). Place the second layer and repeat with more cream and cherries, saving a small handful for the top decoration.

Place the final disc and frost the entire cake with the leftover filling, smoothing it with a palette knife or bench scraper. Adhere the extra nuts onto the sides.

Transfer any leftover cream into a pastry bag with a star tip and create swirls on top. Garnish with the remaining fruit and refrigerate before serving.