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This year, a classic pavlova is being swapped for a wonderfully different meringue-based treat. Crisp discs of pistachio-infused meringue are assembled with creamy pistachio filling and a vibrant cherry compote. While it sits, the discs become slightly from the moisture, resulting in a soft and tender feel. This makes a fantastic choice for a holiday sweet free from chocolate, alcohol, or dried fruit.

Festive Nut & Fruit Meringue Cake

Thanks to the craze of a recent social media sensation, ready-made pistachio spread is simple to source in local shops. It is already sweetened and offers a beautiful pale green color. One might use pure pistachio paste instead, though 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 preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Trace around an 18cm plate, mark a circle on every sheet. Turn the paper upside down 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 – a few chunkier pieces of pistachio are just fine.

Using a stand mixer and beat at medium speed until frothy. Turn up to medium-high and mix until you have soft peaks. Keeping the mixer on, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the ground nut mix into the meringue, ensuring not to deflate it. Transfer the mixture into a pastry bag and trim about 2.5cm from the tip.

Starting from the outer edge of each outline, fill the circle with meringue onto each tray. Even it out carefully. Cook for 30 to 40 minutes until the meringues are gently colored and are set to the touch. They should come off the paper when cool. Take out and let cool.

In the meantime, make the compote. Add the frozen cherries, lemon juice, and sugar in a pot and warm over low heat until the cherries begin to release juice. Let it come to a simmer and cook for five or six minutes until the cherries are softened. Transfer the fruit to a bowl, leaving the juices in the pan. Reduce the liquid until it has halved in volume, then pour it over the cherries. Set aside to cool.

To make the filling, whip together the whipping cream and pistachio creme in a bowl until smooth and spreadable.

For construction, neaten the edges of each meringue disc with a bread knife, for a clean edge. Place one disc on a serving plate and top with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and spoon in some of the cherries (this prevents the juices from spilling). Place the second layer and layer again, saving a few cherries for the top decoration.

Place the final disc and cover the top and sides with the leftover filling, using a palette knife with a palette knife or bench scraper. Pat the reserved pistachios onto the vertical surface.

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