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On this occasion, my usual Christmas dessert is making way for a equally impressive meringue-based treat. Golden rounds of meringue with pistachio are layered with a lush pistachio cream and a vibrant cherry compote. As it rests, the meringue layers give slightly under the cream, achieving a soft and tender feel. This makes a wonderful alternative for a festive dessert without traditional rich ingredients.

Festive Nut & Fruit Meringue Cake

Inspired by the craze of a certain viral chocolate bar, ready-made pistachio spread is simple to source in local shops. The spread is sugar-added and provides a lovely, soft green hue. You could opt for pure pistachio paste if preferred, however the tone can be less vibrant 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

First, heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Using an 18cm plate or cake tin, mark a circle on the parchment. Flip the paper over so the ink won't transfer 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.

In a large bowl and whisk on medium until frothy. Whisk more vigorously and continue to whisk until soft peaks form. With the mixer running, incorporate little by little the caster sugar until the meringue is glossy and forms stiff peaks.

Gently fold the processed nuts into the meringue, ensuring not to knock out the air. Place the batter into a large piping bag and cut off about 2.5cm from the tip.

Pipe from the outside of each outline, create a meringue layer onto each tray. Level the top carefully. Cook for 30 to 40 minutes until the meringues are pale gold 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 pan and heat gently until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for about five minutes until the cherries are softened. Spoon the cherries to a bowl, leaving the juices in the pan. Boil the juices until it has reduced by just over half, then combine it with the cherries. Set aside to cool.

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

To assemble, trim the sides of each meringue disc with a gentle sawing motion, using the 18cm guide. Set the first layer on a platter and spread on a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and add some of the cherries (this prevents the juices from spilling). Top with the next meringue layer and repeat with more cream and cherries, setting aside a few cherries for the top decoration.

Set the top layer and cover the top and sides with the leftover filling, using a palette knife with a knife. Pat the reserved pistachios onto the sides.

Transfer any leftover cream into a piping bag fitted with a star nozzle and add decorative dollops on top. Top with the remaining fruit and chill until ready to serve.