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On this occasion, the traditional festive pav is making way for a similarly delightful dessert featuring meringue. Golden rounds of pistachio-infused meringue are layered with a lush pistachio cream and juicy cherry mixture. As it rests, the discs become slightly from the moisture, resulting in a delightfully cake-like feel. Consider it a superb option for Christmas dining that omits the usual suspects of chocolate and booze.

Pistachio and Cherry Meringue Cake

Owing to the craze of a well-known confection, pistachio creme is now readily available in local shops. The spread is sugar-added and provides a subtle verdant shade. One might use pure pistachio paste if preferred, but the hue might be muddier and some added sweetness is needed 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

Begin by heating your oven to 170C (150C fan)/340F/gas 3½. Cover three trays with baking paper. Using an 18cm plate or cake tin, mark a circle on every sheet. Turn the paper upside down so the ink don't come into contact the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – a few chunkier pieces of pistachio are desirable.

Place the egg whites and mix initially until frothy. Whisk more vigorously and continue to whisk until you have soft peaks. With the mixer running, incorporate little by little the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the ground nut mix into the meringue, ensuring not to deflate it. Spoon the meringue into a large piping bag and snip off about an inch from the tip.

Starting from the outer edge of each outline, pipe a meringue disc onto each tray. Even it out gently. Cook for 30 to 40 minutes until the meringues are lightly browned and are set to the touch. They should peel away cleanly when cool. Remove and cool completely.

In the meantime, make the compote. Place all compote ingredients in a saucepan and heat gently until the cherries soften. Let it come to a simmer and cook for 5-6 minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, keeping the liquid in the pan. Simmer the syrup until it has halved in volume, then pour it over the cherries. Leave to cool.

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

For construction, even out the discs of each meringue disc with a gentle sawing motion, for a clean edge. Set the first layer on a cake stand and cover with a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and spoon in some of the cherries (this prevents the compote from running). Add another disc and repeat with more cream and cherries, saving a portion for the final garnish.

Add the last meringue and frost the entire cake with the remaining cream, using a palette knife with a knife. Pat the reserved pistachios onto the edges.

Place the rest of the cream into a bag with a decorative tip and pipe rosettes on top. Top with the reserved cherries and chill until ready to serve.