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For the holidays, a classic pavlova is making way for a similarly delightful meringue-based treat. Crisp discs of nutty meringue are assembled with a lush pistachio cream and tart cherry sauce. As it rests, the meringue softens slightly beneath the filling, achieving a pleasantly chewy consistency. This makes a fantastic choice for a festive dessert without traditional rich ingredients.

Festive Nut & Fruit Meringue Cake

Owing to the trend of a recent social media sensation, pistachio creme is simple to source in many grocery stores. The spread is pre-sweetened and provides a subtle verdant shade. One might use pure pistachio paste instead, though the tone can be less vibrant and it may require 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, heating your oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with baking paper. Trace around an 18cm plate, outline a circle on each piece of paper. Turn the paper upside down so the drawn lines don't come into contact 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 whisk on medium until light and bubbly. Whisk more vigorously and continue to whisk until soft peaks form. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the processed nuts into the meringue, ensuring not to over-mix. Transfer the mixture into a large piping bag and snip off about a generous opening from the tip.

Beginning at the perimeter of each pencil template, create a meringue layer onto each tray. Even it out gently. Bake for 30-40 minutes until the meringues are lightly browned and are set to the touch. They should peel away cleanly when cool. Allow to cool fully on the trays.

In the meantime, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pan and warm over low heat until the cherries soften. Bring to a boil 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. Reduce the liquid until it has halved in volume, then mix it back with the cherries. Leave to cool.

For the pistachio cream, beat the whipping cream and pistachio creme in a bowl until just thickened.

To assemble, trim the sides of each meringue disc with a small serrated knife, using the 18cm guide. Set the first layer on a serving plate and cover with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the middle and add some of the cherries (this prevents the compote from running). Add another disc and layer again, saving a small handful for the top decoration.

Set the top layer and frost the entire cake with the leftover filling, spreading it with a offset spatula. Press the chopped pistachios onto the vertical surface.

Put the remaining filling into a bag with a decorative tip and add decorative dollops on top. Garnish with the remaining fruit and refrigerate before serving.