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This year, a classic pavlova is getting replaced for a equally impressive sweet creation. Baked layers of nutty meringue are assembled with smooth nut cream and a vibrant cherry compote. While it sits, the discs become slightly from the moisture, creating a delightfully cake-like feel. This makes a superb option for Christmas dining free from chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Inspired by the trend of a well-known confection, sweet pistachio paste is easy to find in most supermarkets. The spread is already sweetened and offers a beautiful pale green color. An alternative is unsweetened nut butter instead, but the color may be duller 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, heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Using an 18cm plate or cake tin, draw a circle on the parchment. Turn the paper upside down so the pen marks won't transfer 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 beat at medium speed until light and bubbly. Increase the speed and mix until you have soft peaks. With the mixer running, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Using a spatula, fold the processed nuts into the meringue, being careful not to deflate it. Place the batter into a pastry bag and trim about 2.5cm from the tip.

Pipe from the outside of each outline, fill the circle with meringue onto each tray. Even it out using a palette knife. Cook for 30 to 40 minutes until the meringues are gently colored and are set to the touch. They should release easily when cool. Take out and let cool.

In the meantime, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pan and warm over low heat until the cherries begin to release juice. Let it come to a simmer and cook for about five minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, reserving the syrup in the pan. Reduce the liquid until it has reduced by just over half, then pour it over the cherries. Leave to cool.

For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until just thickened.

For construction, trim the sides of each meringue disc with a bread knife, using the 18cm guide. Place one disc on a cake stand and cover with a layer of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and spoon in some of the cherries (this contains the compote from running). Top with the next meringue layer and layer again, reserving a portion for the top decoration.

Set the top layer and mask the cake with the leftover filling, spreading it with a palette knife or bench scraper. Pat the reserved pistachios onto the edges.

Place the rest of the cream into a bag with a decorative tip and create swirls on top. Top with the remaining fruit and refrigerate before serving.