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This year, my usual Christmas dessert is being swapped for a wonderfully different dessert featuring meringue. Golden rounds of meringue with pistachio are assembled with smooth nut cream and juicy cherry mixture. As it rests, the meringue softens slightly from the moisture, achieving a delightfully cake-like texture. This makes a superb option for Christmas dining that omits traditional rich ingredients.

Pistachio and Cherry Meringue Cake

Owing to the craze of a well-known confection, pistachio creme is now readily available in many grocery stores. It is sugar-added and imparts a subtle verdant shade. An alternative is unsweetened nut butter if preferred, though the tone can be less vibrant and you'll likely need 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

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with parchment paper. Using an 18cm plate or cake tin, outline a circle on each piece of paper. Turn the paper upside down so the drawn lines aren't touching the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – a few chunkier pieces of pistachio are just fine.

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

Using a spatula, fold the ground nut mix into the meringue, ensuring not to over-mix. Place the batter into a bag fitted with a large tip and trim about 2.5cm from the tip.

Pipe from the outside of each outline, fill the circle with meringue onto each tray. Level the top carefully. Bake for 30-40 minutes until the meringues are gently colored and are set to the touch. They should peel away cleanly when cool. Remove and cool completely.

While the meringues bake, make the compote. Place all compote ingredients in a saucepan and warm over low heat until the cherries begin to release juice. Bring to a boil and cook for 5-6 minutes until the cherries are tender. Transfer the fruit to a bowl, reserving the syrup in the pan. Simmer the syrup until it has thickened slightly, then mix it back with the cherries. Set aside to cool.

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

To assemble, even out the discs of each meringue disc with a bread knife, for a clean edge. Set the first layer on a platter and spread on a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and spoon in some of the cherries (to stop the juices from spilling). Place the second layer and repeat with more cream and cherries, reserving a few cherries for the final garnish.

Add the last meringue and mask the cake with the leftover filling, smoothing it with a knife. Pat the reserved pistachios onto the vertical surface.

Put the remaining filling into a bag with a decorative tip and add decorative dollops on top. Add the the remaining fruit and refrigerate before serving.