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On this occasion, my usual Christmas dessert is getting replaced for a similarly delightful meringue-based treat. Crisp discs of pistachio-infused meringue are layered with smooth nut cream and a vibrant cherry compote. While it sits, the meringue softens slightly from the moisture, achieving a delightfully cake-like feel. This makes a fantastic choice for a festive dessert without the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Owing to the trend of a recent social media sensation, ready-made pistachio spread is now readily available in many grocery stores. The spread is sugar-added and provides a beautiful pale green color. An alternative is unsweetened nut butter if preferred, however the tone can be less vibrant and it may require 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 heating your oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Using an 18cm plate or cake tin, outline a circle on each piece of paper. Turn the paper upside down so the pen marks aren't touching the meringue.

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

Place the egg whites and mix initially until light and bubbly. Turn up to medium-high and beat 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 ground nut mix into the meringue, being careful not to over-mix. Place the batter into a pastry bag and trim about 2.5cm from the tip.

Beginning at the perimeter of each outline, pipe a meringue disc onto each tray. Level the top using a palette knife. 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 cook on a medium-low flame until the cherries soften. Let it come to a simmer and cook for about five minutes until the cherries are tender. Transfer the fruit to a bowl, keeping the liquid in the pan. Simmer the syrup until it has reduced by just over half, then mix it back with the cherries. Allow to reach room temperature.

For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until smooth and spreadable.

When building the cake, neaten the edges of each meringue disc with a small serrated knife, using the 18cm guide. Position the bottom meringue on a serving plate and spread on a layer of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and add some of the cherries (this contains the compote from running). Place the second layer and repeat the process, saving a portion for the top decoration.

Add the last meringue and mask the cake with the leftover filling, smoothing it with a offset spatula. Press the chopped pistachios onto the sides.

Transfer any leftover cream into a bag with a decorative tip and create swirls on top. Garnish with the saved cherries and refrigerate before serving.