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On this occasion, a classic pavlova is being swapped for a similarly delightful sweet creation. Crisp discs of meringue with pistachio are stacked with creamy pistachio filling and a vibrant cherry compote. As it rests, the discs become slightly under the cream, achieving a delightfully cake-like texture. It's a fantastic choice for Christmas dining that omits the usual suspects of chocolate and booze.

Pistachio and Cherry Meringue Cake

Thanks to the trend of a recent social media sensation, ready-made pistachio spread is simple to source in local shops. This product is pre-sweetened and offers a beautiful pale green color. An alternative is pure pistachio paste instead, though the hue might be muddier and you'll likely need to adjust the sweetness.

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. Line three baking trays with baking paper. Using an 18cm plate or cake tin, outline a circle on the parchment. Flip the paper over so the pen marks 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 mix initially until light and bubbly. Turn up to medium-high and beat until soft peaks form. While still beating, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the pistachio mixture into the meringue, taking care not to deflate it. Transfer the mixture into a bag fitted with a large tip and trim about an inch from the tip.

Pipe from the outside of each pencil template, fill the circle with meringue onto each tray. Level the top gently. Bake for 30-40 minutes until the meringues are gently colored and feel firm. They should come off the paper when cool. Remove and cool completely.

Meanwhile, make the compote. Put the cherries, lemon juice, and sugar in a saucepan and warm over low heat until the cherries begin to release juice. Bring to a boil and cook for five or six minutes until the cherries are broken down slightly. Remove the cherries with a slotted spoon to a bowl, keeping the liquid in the pan. Simmer the syrup until it has reduced by just over half, then mix it back with the cherries. Set aside to cool.

To make the filling, beat the whipping cream and pistachio creme in a bowl until it holds soft peaks.

For construction, neaten the edges of each meringue disc with a small serrated knife, following the original circle. Position the bottom meringue on a serving plate and top with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and add some of the cherries (this contains the syrup from leaking). Place the second layer and repeat the process, setting aside a few cherries for the top decoration.

Add the last meringue and mask the cake with the leftover filling, spreading it with a palette knife or bench scraper. Press the chopped pistachios onto the sides.

Put the remaining filling into a piping bag fitted with a star nozzle and add decorative dollops on top. Top with the remaining fruit and refrigerate before serving.