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On this occasion, the traditional festive pav is making way for a wonderfully different sweet creation. Baked layers of pistachio-infused meringue are assembled with smooth nut cream and juicy cherry mixture. While it sits, the meringue softens slightly under the cream, creating a pleasantly chewy feel. It's a fantastic choice for Christmas dining without chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Inspired by the craze of a recent social media sensation, sweet pistachio paste is easy to find in many grocery stores. The spread is sugar-added and offers a lovely, soft green hue. One might use pure pistachio paste as a substitute, though the hue might be muddier 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. Line three baking trays with parchment paper. Trace around an 18cm plate, draw a circle on every sheet. Flip the paper over so the pen marks aren't touching the meringue.

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

Place the egg whites and whisk on medium until frothy. Turn up to medium-high and continue to whisk until the whites hold a soft peak. With the mixer running, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Carefully incorporate the ground nut mix into the meringue, being careful not to over-mix. Transfer the mixture into a large piping bag and trim about an inch from the tip.

Beginning at the perimeter of each pencil template, pipe a meringue disc onto each tray. Level the top gently. Place in the oven until the meringues are lightly browned and are set to the touch. They should release easily when cool. Remove and cool completely.

Meanwhile, make the compote. Place all compote ingredients in a pot and cook on a medium-low flame until the cherries begin to release juice. Bring to a boil and cook for five or six minutes until the cherries are softened. Spoon the cherries to a bowl, leaving the juices in the pan. Reduce the liquid until it has halved in volume, then mix it back with the cherries. Allow to reach room temperature.

Prepare the cream layer, whip together the whipping cream and pistachio creme in a bowl until smooth and spreadable.

To assemble, trim the sides of each meringue disc with a gentle sawing motion, using the 18cm guide. Place one disc on a serving plate and top with a some of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and spoon in some of the cherries (to stop the juices from spilling). Place the second layer and repeat the process, setting aside a small handful for the final garnish.

Set the top layer 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 sides.

Transfer any leftover cream into a pastry bag with a star tip and add decorative dollops on top. Add the the remaining fruit and keep cold until it's time to eat.