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On this occasion, the traditional festive pav is being swapped for a wonderfully different dessert featuring meringue. Baked layers of pistachio-infused meringue are layered with a lush pistachio cream and a vibrant cherry compote. Upon assembly, the meringue layers give slightly from the moisture, resulting in a soft and tender feel. This makes a fantastic choice for a festive dessert free from the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Thanks to the craze of a certain viral chocolate bar, pistachio creme is now readily available in most supermarkets. It is already sweetened and imparts a lovely, soft green hue. An alternative is pistachio butter instead, however the color may be duller and it may require to balance the flavor.

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 preheating the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Using an 18cm plate or cake tin, outline a circle on every sheet. Turn the paper upside down so the drawn lines won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some texture of pistachio are perfectly acceptable.

Place the egg whites and beat at medium speed until light and bubbly. Turn up to medium-high and beat until the whites hold a soft peak. While still beating, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the pistachio mixture into the meringue, taking care not to deflate it. Spoon the meringue into a large piping bag and trim about an inch from the tip.

Beginning at the perimeter of each outline, pipe a meringue disc onto each tray. Smooth the surface using a palette knife. Place in the oven until the meringues are pale gold and are set to the touch. They should release easily when cool. Take out and let cool.

While the meringues bake, make the compote. Place all compote ingredients in a pan and cook on a medium-low flame until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for 5-6 minutes until the cherries are broken down slightly. Remove the cherries with a slotted spoon to a bowl, keeping the liquid in the pan. Boil the juices until it has reduced by just over half, then pour it over 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.

For construction, trim the sides of each meringue disc with a small serrated knife, following the original circle. Place one disc on a platter and top with a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and place some of the cherries (this contains the syrup from leaking). Add another disc and repeat the process, reserving a small handful for the top decoration.

Place the final disc and cover the top and sides with the remaining cream, using a palette knife with a offset spatula. Pat the reserved pistachios onto the sides.

Place the rest of the cream into a bag with a decorative tip and pipe rosettes on top. Add the the reserved cherries and keep cold until it's time to eat.