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This year, a classic pavlova is making way for a similarly delightful meringue-based treat. Crisp discs of meringue with pistachio are layered with a lush pistachio cream and a vibrant cherry compote. While it sits, the discs become slightly beneath the filling, resulting in a soft and tender consistency. This makes a superb option for Christmas dining that omits the usual suspects of chocolate and booze.

Cherry and Pistachio Meringue Cake

Inspired by the trend of a well-known confection, ready-made pistachio spread is now readily available in most supermarkets. This product is already sweetened and provides a beautiful pale green color. You could opt for pistachio butter if preferred, however the color may be duller and you'll likely need to sweeten it to taste.

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

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Using an 18cm plate or cake tin, mark a circle on every sheet. Turn the paper upside down so the ink won't transfer the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some texture of pistachio are perfectly acceptable.

Place the egg whites and mix initially until foamy. Whisk more vigorously and beat until the whites hold a soft peak. With the mixer running, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the ground nut mix into the meringue, ensuring not to over-mix. Transfer the mixture into a large piping bag and cut off about an inch 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 sound hollow when tapped. They should release easily when cool. Allow to cool fully on the trays.

While the meringues bake, make the compote. Place all compote ingredients in a pan and cook on a medium-low flame until the cherries soften. Let it come to a simmer and cook for about five minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, keeping the liquid in the pan. Boil the juices until it has halved in volume, then mix it back with the cherries. Leave to cool.

To make the filling, beat the whipping cream and pistachio creme in a bowl until smooth and spreadable.

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 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 (to stop the compote from running). Place the second layer and repeat the process, setting aside a portion for the final garnish.

Place the final disc and frost the entire cake with the remaining cream, smoothing it with a offset spatula. Pat the reserved pistachios onto the edges.

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