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On this occasion, my usual Christmas dessert is getting replaced for a similarly delightful dessert featuring meringue. Baked layers of meringue with pistachio are assembled with creamy pistachio filling and a vibrant cherry compote. While it sits, the discs become slightly from the moisture, achieving a pleasantly chewy texture. It's a wonderful alternative for Christmas dining that omits traditional rich ingredients.

Pistachio and Cherry Meringue Cake

Thanks to the craze of a recent social media sensation, pistachio creme is easy to find in most supermarkets. This product is sugar-added and provides a lovely, soft green hue. One might use unsweetened nut butter instead, however the tone can be less vibrant and you'll likely need to adjust the sweetness.

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

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Using an 18cm plate or cake tin, mark 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 finely processed – some texture of pistachio are desirable.

Place the egg whites and beat at medium speed until light and bubbly. Whisk more vigorously and continue to whisk until the whites hold a soft peak. While still beating, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Carefully incorporate the ground nut mix into the meringue, being careful not to deflate it. Place the batter into a bag fitted with a large tip and snip off about 2.5cm from the tip.

Pipe from the outside of each drawn circle, create a meringue layer onto each tray. Even it out using a palette knife. Bake for 30-40 minutes until the meringues are pale gold and are set to the touch. They should release easily when cool. Allow to cool fully on the trays.

In the meantime, prepare the cherry sauce. Place all compote ingredients in a saucepan and heat gently until the cherries start to thaw and liquid forms. Bring to a boil and cook for 5-6 minutes until the cherries are tender. Spoon the cherries to a bowl, keeping the liquid in the pan. Reduce the liquid until it has halved in volume, then combine it with the cherries. Leave to cool.

Prepare the cream layer, beat 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. Position the bottom meringue on a platter and spread on a some of the whipped cream. Form a depression (about 10cm-12cm wide) in the middle and add some of the cherries (to stop the compote from running). Place the second layer and repeat with more cream and cherries, setting aside a few cherries for the top decoration.

Set the top layer and frost the entire cake with the leftover filling, smoothing it with a knife. Press the chopped pistachios onto the vertical surface.

Put the remaining filling into a pastry bag with a star tip and pipe rosettes on top. Garnish with the remaining fruit and chill until ready to serve.