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For the holidays, a classic pavlova is being swapped for a similarly delightful meringue-based treat. Crisp discs of nutty meringue are stacked with creamy pistachio filling and a vibrant cherry compote. While it sits, the discs become slightly under the cream, resulting in a pleasantly chewy consistency. It's a fantastic choice for Christmas dining that omits chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Owing to the popularity of a certain viral chocolate bar, sweet pistachio paste is now readily available in local shops. It is pre-sweetened and imparts a subtle verdant shade. An alternative is pure pistachio paste if preferred, though the color may be duller and some added sweetness is needed 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

Directions

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Trace around an 18cm plate, draw a circle on the parchment. Invert the paper so the pen marks won't transfer the meringue.

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

In a large bowl and beat at medium speed until foamy. Increase the speed and beat until the whites hold a soft peak. With the mixer running, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the ground nut mix into the meringue, taking care not to over-mix. Transfer the mixture into a pastry bag and cut off about an inch from the tip.

Starting from the outer edge of each pencil template, pipe a meringue disc onto each tray. Smooth the surface using a palette knife. Cook for 30 to 40 minutes until the meringues are pale gold and feel firm. They should release easily when cool. Allow to cool fully on the trays.

Meanwhile, prepare the cherry sauce. Add the frozen cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries begin to release juice. Increase the heat to boil and cook for 5-6 minutes until the cherries are tender. Transfer the fruit to a bowl, keeping the liquid in the pan. Simmer the syrup until it has halved in volume, then combine it with the cherries. Set aside to cool.

To make the filling, whip together the whipping cream and pistachio creme in a bowl until just thickened.

When building the cake, even out the discs of each meringue disc with a bread knife, for a clean edge. Place one disc on a platter and cover with a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and spoon in some of the cherries (this prevents the juices from spilling). Place the second layer and repeat the process, setting aside a few cherries for the finish.

Set the top layer and mask the cake with the rest of the pistachio cream, spreading it with a knife. Adhere the extra nuts onto the vertical surface.

Transfer any leftover cream into a pastry bag with a star tip and create swirls on top. Garnish with the reserved cherries and keep cold until it's time to eat.