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For the holidays, my usual Christmas dessert is being swapped for a similarly delightful dessert featuring meringue. Golden rounds of nutty meringue are layered with a lush pistachio cream and a vibrant cherry compote. As it rests, the meringue softens slightly from the moisture, creating a soft and tender texture. This makes a superb option for Christmas dining that omits chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Inspired by the craze of a certain viral chocolate bar, pistachio creme is now readily available in local shops. It is pre-sweetened and provides a lovely, soft green hue. One might use pistachio butter instead, however 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

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Take an 18cm cake ring, draw a circle on the parchment. Invert the paper so the drawn lines aren't touching the meringue.

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

In a large bowl and mix initially until foamy. Increase the speed and beat until the whites hold a soft peak. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the pistachio mixture into the meringue, being careful not to knock out the air. Transfer the mixture into a bag fitted with a large tip and trim about a generous opening from the tip.

Starting from the outer edge of each drawn circle, fill the circle with meringue onto each tray. Level the top gently. Place in the oven until the meringues are pale gold and are set to the touch. They should come off the paper when cool. Take out and let cool.

While the meringues bake, make the compote. Put the cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for five or six minutes until the cherries are softened. Transfer the fruit to a bowl, reserving the syrup in the pan. Reduce the liquid until it has reduced by just over half, then combine it with the cherries. Set aside to cool.

Prepare the cream layer, beat the whipping cream and pistachio creme in a bowl until smooth and spreadable.

For construction, trim the sides of each meringue disc with a small serrated knife, for a clean edge. Position the bottom meringue on a cake stand and cover with a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and place some of the cherries (this prevents the syrup from leaking). Top with the next meringue layer and layer again, saving a portion for the finish.

Place the final disc and cover the top and sides with the rest of the pistachio cream, smoothing it with a palette knife or bench scraper. Pat the reserved pistachios onto the edges.

Place the rest of the cream into a piping bag fitted with a star nozzle and add decorative dollops on top. Add the the saved cherries and chill until ready to serve.