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This year, my usual Christmas dessert is getting replaced for a equally impressive meringue-based treat. Baked layers of meringue with pistachio are stacked with smooth nut cream and juicy cherry mixture. While it sits, the discs become slightly under the cream, achieving a soft and tender texture. This makes a fantastic choice for a holiday sweet free from the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Inspired by the trend of a certain viral chocolate bar, pistachio creme is easy to find in local shops. It is sugar-added and imparts a beautiful pale green color. You could opt for pure pistachio paste if preferred, 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

Directions

Begin by heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Take an 18cm cake ring, mark a circle on the parchment. Invert the paper so the drawn lines won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some larger bits of pistachio are desirable.

Using a stand mixer and beat at medium speed until light and bubbly. Whisk more vigorously and continue to whisk until the whites hold a soft peak. Keeping the mixer on, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Using a spatula, fold the ground nut mix into the meringue, ensuring not to deflate it. Spoon the meringue into a large piping bag and trim about a generous opening from the tip.

Pipe from the outside of each pencil template, fill the circle with meringue onto each tray. Level the top gently. Place in the oven until the meringues are pale gold and feel firm. They should come off the paper when cool. Take out and let cool.

Meanwhile, make the compote. Add the frozen cherries, lemon juice, and sugar in a pan and warm over low heat until the cherries start to thaw and liquid forms. Bring to a boil and cook for 5-6 minutes until the cherries are tender. Transfer the fruit to a bowl, leaving the juices in the pan. Simmer the syrup until it has thickened slightly, then combine it with the cherries. Allow to reach room temperature.

For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until it holds soft peaks.

For construction, even out the discs of each meringue disc with a small serrated knife, using the 18cm guide. Position the bottom meringue on a platter and spread on a some of the whipped cream. Form a depression (about 10cm-12cm wide) in the middle and place some of the cherries (this contains the compote from running). Add another disc and repeat the process, saving a portion for the finish.

Add the last meringue and mask the cake with the rest of the pistachio cream, spreading it with a palette knife or bench scraper. Pat the reserved pistachios onto the vertical surface.

Transfer any leftover cream into a pastry bag with a star tip and create swirls on top. Garnish with the reserved cherries and keep cold until it's time to eat.