This Inspired Recipe for Pistachio and Cherry Meringue Cake

This year, the traditional festive pav is being swapped for a wonderfully different sweet creation. Crisp discs of pistachio-infused meringue are assembled with creamy pistachio filling and juicy cherry mixture. While it sits, the meringue softens slightly from the moisture, creating a pleasantly chewy feel. It's a fantastic choice for Christmas dining without chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Inspired by the trend of a well-known confection, pistachio creme is simple to source in many grocery stores. It is sugar-added and provides a subtle verdant shade. One might use pure pistachio paste instead, though the hue might be muddier and you'll likely need 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

Instructions

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

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

Place the egg whites and whisk on medium until light and bubbly. Increase the speed and beat 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 pistachio mixture into the meringue, ensuring not to deflate it. Spoon the meringue into a bag fitted with a large tip and cut off about a generous opening from the tip.

Beginning at the perimeter of each pencil template, fill the circle with meringue onto each tray. Smooth the surface using a palette knife. Place in the oven until the meringues are pale gold and feel firm. They should release easily when cool. Allow to cool fully on the trays.

While the meringues bake, make the compote. Put the cherries, lemon juice, and sugar in a saucepan and heat gently until the cherries start to thaw and liquid forms. Increase the heat to boil 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 thickened slightly, then combine it with the cherries. Allow to reach room temperature.

Prepare the cream layer, 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, for a clean edge. Set the first layer on a cake stand and spread on a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and add some of the cherries (this contains the compote from running). Top with the next meringue layer and layer again, setting aside a portion for the finish.

Add the last meringue and cover the top and sides with the remaining cream, spreading it with a palette knife or bench scraper. Press the chopped pistachios onto the edges.

Put the remaining filling into a pastry bag with a star tip and add decorative dollops on top. Garnish with the remaining fruit and keep cold until it's time to eat.