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On this occasion, a classic pavlova is getting replaced for a similarly delightful dessert featuring meringue. Crisp discs of nutty meringue are assembled with smooth nut cream and tart cherry sauce. While it sits, the meringue layers give slightly from the moisture, creating a delightfully cake-like texture. It's a wonderful alternative for a holiday sweet that omits the usual suspects of chocolate and booze.

Pistachio and Cherry Meringue Cake

Owing to the craze of a well-known confection, ready-made pistachio spread is now readily available in most supermarkets. The spread is sugar-added and provides a beautiful pale green color. One might use unsweetened nut butter as a substitute, however 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. Cover three trays with greaseproof paper. Using an 18cm plate or cake tin, draw a circle on the parchment. Flip the paper over 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 just fine.

Place the egg whites and whisk on medium until foamy. Whisk more vigorously and mix until you have soft peaks. While still beating, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the ground nut mix into the meringue, being careful not to over-mix. Transfer the mixture into a large piping bag and cut off about a generous opening from the tip.

Starting from the outer edge of each drawn circle, create a meringue layer onto each tray. Level the top gently. Place in the oven until the meringues are gently colored and are set to the touch. They should release easily when cool. Allow to cool fully on the trays.

In the meantime, prepare the cherry sauce. Place all compote ingredients in a saucepan and cook on a medium-low flame until the cherries soften. Bring to a boil and cook for five or six minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, leaving the juices in the pan. Simmer the syrup until it has halved in volume, then combine it with the cherries. Allow to reach room temperature.

For the pistachio cream, beat 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, using the 18cm guide. Place one disc on a serving plate and spread on a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and spoon in some of the cherries (to stop the syrup from leaking). Place the second layer and layer again, reserving a portion for the final garnish.

Place the final disc and cover the top and sides with the rest of the pistachio cream, smoothing it with a palette knife or bench scraper. Adhere the extra nuts onto the edges.

Place the rest of the cream into a bag with a decorative tip and add decorative dollops on top. Garnish with the remaining fruit and keep cold until it's time to eat.