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On this occasion, my usual Christmas dessert is making way for a similarly delightful meringue-based treat. Baked layers of meringue with pistachio are layered with a lush pistachio cream and juicy cherry mixture. Upon assembly, the meringue layers give slightly from the moisture, creating a pleasantly chewy feel. This makes a superb option for Christmas dining free from the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Inspired by the craze of a recent social media sensation, pistachio creme is now readily available in many grocery stores. It is sugar-added and imparts a beautiful pale green color. One might use unsweetened nut butter if preferred, though the hue might be muddier and it may require 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

Directions

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, outline a circle on the parchment. Flip the paper over so the pen marks aren't touching the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some larger bits of pistachio are just fine.

Place the egg whites and whisk on medium until frothy. Turn up to medium-high and continue to whisk until soft peaks form. With the mixer running, 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, taking care not to over-mix. Transfer the mixture into a bag fitted with a large tip and trim about a generous opening from the tip.

Starting from the outer edge of each outline, fill the circle with meringue onto each tray. Smooth the surface carefully. Bake for 30-40 minutes until the meringues are lightly browned and are set to the touch. They should come off the paper when cool. Remove and cool completely.

While the meringues bake, prepare the cherry sauce. Place all compote ingredients in a pot and warm over low heat until the cherries begin to release juice. Let it come to a simmer and cook for 5-6 minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, reserving the syrup in the pan. Boil the juices until it has halved in volume, then combine it with the cherries. Leave to cool.

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

To assemble, neaten the edges of each meringue disc with a small serrated knife, using the 18cm guide. Place one disc on a platter and top with a layer of the whipped cream. Form a depression (about 10cm-12cm wide) in the top and place some of the cherries (to stop the syrup from leaking). Place the second layer and repeat the process, setting aside a small handful for the top decoration.

Add the last meringue and frost the entire cake with the remaining cream, spreading it with a palette knife or bench scraper. Press the chopped pistachios onto the sides.

Put the remaining filling into a piping bag fitted with a star nozzle and pipe rosettes on top. Add the the reserved cherries and keep cold until it's time to eat.