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On this occasion, a classic pavlova is being swapped for a equally impressive sweet creation. Golden rounds of pistachio-infused meringue are layered with creamy pistachio filling and tart cherry sauce. While it sits, the discs become slightly from the moisture, creating a delightfully cake-like consistency. This makes a superb option for Christmas dining that omits traditional rich ingredients.

Pistachio and Cherry Meringue Cake

Inspired by the trend of a certain viral chocolate bar, pistachio creme is easy to find in many grocery stores. The spread is sugar-added and imparts a lovely, soft green hue. An alternative is unsweetened nut butter instead, but the hue might be muddier and you'll likely need to balance the flavor.

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, warming the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Take an 18cm cake ring, draw a circle on each piece of paper. Flip the paper over so the ink aren't touching the meringue.

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

Place the egg whites and mix initially until foamy. Increase the speed and mix until you have soft peaks. Keeping the mixer on, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Gently fold the pistachio mixture into the meringue, being careful not to knock out the air. Spoon the meringue into a bag fitted with a large tip and cut off about a generous opening from the tip.

Beginning at the perimeter of each pencil template, fill the circle with meringue onto each tray. Even it out carefully. Bake for 30-40 minutes until the meringues are gently colored and sound hollow when tapped. They should peel away cleanly when cool. Allow to cool fully on the trays.

Meanwhile, prepare the cherry sauce. Place all compote ingredients in a pan and cook on a medium-low flame until the cherries begin to release juice. Increase the heat to boil and cook for five or six minutes until the cherries are softened. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Boil the juices until it has thickened slightly, then combine it with the cherries. Leave to cool.

Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until just thickened.

To assemble, even out the discs of each meringue disc with a gentle sawing motion, for a clean edge. Set the first layer on a serving plate and cover with a some of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and add some of the cherries (to stop the juices from spilling). Add another disc and repeat with more cream and cherries, saving a portion for the finish.

Place the final disc and mask the cake with the remaining cream, using a palette knife with a offset spatula. Adhere the extra nuts onto the vertical surface.

Put the remaining filling into a bag with a decorative tip and add decorative dollops on top. Top with the reserved cherries and refrigerate before serving.