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On this occasion, a classic pavlova is making way for a similarly delightful meringue-based treat. Golden rounds of meringue with pistachio are layered with smooth nut cream and tart cherry sauce. Upon assembly, the meringue layers give slightly beneath the filling, resulting in a pleasantly chewy consistency. It's a wonderful alternative for a festive dessert free from the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Thanks to the craze of a certain viral chocolate bar, ready-made pistachio spread is now readily available in many grocery stores. The spread is already sweetened and offers a beautiful pale green color. You could opt for pure pistachio paste instead, however the color may be duller 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

Instructions

Begin by heating your oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Take an 18cm cake ring, outline a circle on every sheet. Flip the paper over so the pen marks don't come into contact the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some texture of pistachio are perfectly acceptable.

In a large bowl and beat at medium speed until foamy. Turn up to medium-high and mix until soft peaks form. With the mixer running, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the processed nuts into the meringue, ensuring not to knock out the air. Place the batter into a pastry bag and trim about a generous opening from the tip.

Starting from the outer edge of each drawn circle, fill the circle with meringue onto each tray. Smooth the surface carefully. Bake for 30-40 minutes until the meringues are pale gold and sound hollow when tapped. They should come off the paper when cool. Allow to cool fully on the trays.

Meanwhile, make the compote. Place all compote ingredients 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 broken down slightly. Spoon the cherries to a bowl, reserving the syrup in the pan. Reduce the liquid until it has halved in volume, then pour it over the cherries. Set aside to cool.

To make the filling, 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 bread knife, 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 place some of the cherries (to stop the juices from spilling). Top with the next meringue layer and layer again, setting aside a portion for the final garnish.

Add the last meringue and cover the top and sides with the rest of the pistachio cream, smoothing it with a knife. Press the chopped pistachios onto the edges.

Transfer any leftover cream into a pastry bag with a star tip and create swirls on top. Top with the reserved cherries and keep cold until it's time to eat.