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For the holidays, my usual Christmas dessert is getting replaced for a equally impressive dessert featuring meringue. Baked layers of nutty meringue are stacked with a lush pistachio cream and juicy cherry mixture. Upon assembly, the discs become slightly from the moisture, achieving a soft and tender texture. Consider it a fantastic choice for a festive dessert free from the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Inspired by the popularity of a recent social media sensation, pistachio creme is now readily available in local shops. This product is sugar-added and imparts a beautiful pale green color. One might use pistachio butter if preferred, but the color may be duller and you'll likely need 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

Instructions

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with baking paper. Using an 18cm plate or cake tin, draw a circle on the parchment. Invert the paper so the ink don't come into contact the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some larger bits of pistachio are perfectly acceptable.

In a large bowl and beat at medium speed until light and bubbly. Turn up to medium-high and mix until the whites hold a soft peak. While still beating, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Using a spatula, fold the processed nuts into the meringue, taking care not to over-mix. Place the batter into a pastry bag and cut off about 2.5cm from the tip.

Starting from the outer edge of each outline, pipe a meringue disc onto each tray. Smooth the surface carefully. Cook for 30 to 40 minutes 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.

While the meringues bake, make the compote. Place all compote ingredients in a pan and warm over low heat until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for about five minutes until the cherries are tender. Spoon the cherries to a bowl, leaving the juices in the pan. Boil the juices until it has thickened slightly, then combine it with the cherries. Set aside to cool.

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

For construction, neaten the edges of each meringue disc with a bread knife, for a clean edge. Position the bottom meringue on a platter and top with a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and place some of the cherries (to stop the juices from spilling). Add another disc and layer again, reserving a small handful for the top decoration.

Add the last meringue and mask the cake with the rest of the pistachio cream, spreading it with a offset spatula. Pat the reserved pistachios onto the vertical surface.

Transfer any leftover cream into a piping bag fitted with a star nozzle and pipe rosettes on top. Add the the reserved cherries and keep cold until it's time to eat.