This Inspired Creation for Cherry and Pistachio Meringue Cake

This year, a classic pavlova is being swapped for a equally impressive meringue-based treat. Baked layers of pistachio-infused meringue are stacked with smooth nut cream and tart cherry sauce. While it sits, the meringue layers give slightly beneath the filling, creating a delightfully cake-like texture. This makes a superb option for a holiday sweet that omits chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Inspired by the popularity of a certain viral chocolate bar, ready-made pistachio spread is easy to find in most supermarkets. It is pre-sweetened and offers a beautiful pale green color. An alternative is pure pistachio paste instead, though the tone can be less vibrant 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

Directions

First, heating your oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with baking paper. Trace around an 18cm plate, mark a circle on each piece of paper. 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 mostly fine – some texture of pistachio are perfectly acceptable.

In a large bowl and beat at medium speed until light and bubbly. Increase the speed and mix until the whites hold a soft peak. With the mixer running, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the processed nuts into the meringue, being careful not to knock out the air. Transfer the mixture into a pastry bag and trim about a generous opening from the tip.

Beginning at the perimeter of each outline, pipe a meringue disc onto each tray. Level the top gently. Place in the oven until the meringues are lightly browned and are set to the touch. They should release easily when cool. Take out and let cool.

In the meantime, prepare the cherry sauce. Place all compote ingredients in a pan and heat gently until the cherries begin to release juice. Let it come to a simmer and cook for 5-6 minutes until the cherries are broken down slightly. Transfer the fruit to a bowl, leaving the juices in the pan. Boil the juices until it has halved in volume, then mix it back with the cherries. Leave to cool.

Prepare the cream layer, whip together the whipping cream and pistachio creme in a bowl until just thickened.

To assemble, trim the sides of each meringue disc with a gentle sawing motion, for a clean edge. Position the bottom meringue on a serving plate and top with a layer of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and place some of the cherries (to stop the syrup from leaking). Add another disc and repeat the process, setting aside a small handful for the top decoration.

Add the last meringue and cover the top and sides with the leftover filling, smoothing it with a knife. Pat the reserved 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 reserved cherries and chill until ready to serve.