This Inspired Recipe for Cherry and Pistachio Meringue Cake

On this occasion, my usual Christmas dessert is getting replaced for a wonderfully different meringue-based treat. Golden rounds of pistachio-infused meringue are stacked with creamy pistachio filling and tart cherry sauce. Upon assembly, the discs become slightly under the cream, creating a pleasantly chewy consistency. It's a fantastic choice for a holiday sweet without chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Thanks to the trend of a certain viral chocolate bar, pistachio creme is now readily available in many grocery stores. This product is sugar-added and offers a subtle verdant shade. An alternative is pure pistachio paste if preferred, however the color may be duller 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

Instructions

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with parchment paper. Trace around an 18cm plate, outline a circle on each piece of paper. Flip the paper over so the drawn lines don't come into contact the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some larger bits of pistachio are desirable.

Using a stand mixer and whisk on medium until foamy. Whisk more vigorously and beat until the whites hold a soft peak. Keeping the mixer on, gradually add the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the processed nuts into the meringue, being careful not to over-mix. Transfer the mixture into a pastry bag and snip off about an inch from the tip.

Beginning at the perimeter of each drawn circle, create a meringue layer onto each tray. Even it out gently. Place in the oven 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.

In the meantime, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pot 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, reserving the syrup in the pan. Boil the juices until it has halved in volume, then combine it with the cherries. Leave to cool.

To make the filling, combine the whipping cream and pistachio creme in a bowl until it holds soft peaks.

For construction, trim the sides of each meringue disc with a small serrated knife, using the 18cm guide. Place one disc on a cake stand and spread on a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the middle and place some of the cherries (to stop the juices from spilling). Top with the next meringue layer and repeat with more cream and cherries, setting aside a few cherries for the finish.

Set the top layer and cover the top and sides with the remaining cream, smoothing it with a palette knife or bench scraper. Press the chopped pistachios onto the vertical surface.

Transfer any leftover cream into a bag with a decorative tip and pipe rosettes on top. Garnish with the reserved cherries and chill until ready to serve.