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This year, a classic pavlova is being swapped for a similarly delightful sweet creation. Crisp discs of nutty meringue are layered with a lush pistachio cream and juicy cherry mixture. As it rests, the meringue softens slightly under the cream, resulting in a soft and tender feel. Consider it a fantastic choice for a festive dessert without the usual suspects of chocolate and booze.

Cherry and Pistachio Meringue Cake

Inspired by the craze of a certain viral chocolate bar, sweet pistachio paste is now readily available in local shops. The spread is already sweetened and imparts a lovely, soft green hue. An alternative is pistachio butter if preferred, however the hue might be muddier 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. Cover three trays with greaseproof paper. Using an 18cm plate or cake tin, draw a circle on every sheet. Invert the paper so the drawn lines won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – a few chunkier pieces of pistachio are desirable.

Place the egg whites and whisk on medium until foamy. Turn up to medium-high and mix until the whites hold a soft peak. While still beating, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Carefully incorporate the pistachio mixture into the meringue, ensuring not to deflate it. Transfer the mixture into a pastry bag and cut off about an inch from the tip.

Beginning at the perimeter of each pencil template, pipe a meringue disc onto each tray. Smooth the surface gently. Cook for 30 to 40 minutes until the meringues are lightly browned and feel firm. They should release easily when cool. Take out and let cool.

Meanwhile, prepare the cherry sauce. Add the frozen cherries, lemon juice, and sugar in a pot and cook on a medium-low flame until the cherries begin to release juice. Bring to a boil and cook for 5-6 minutes until the cherries are broken down slightly. Transfer the fruit to a bowl, keeping the liquid in the pan. Simmer the syrup until it has halved in volume, then combine it with the cherries. Allow to reach room temperature.

To make the filling, combine the whipping cream and pistachio creme in a bowl until just thickened.

To assemble, neaten the edges of each meringue disc with a gentle sawing motion, following the original circle. Position the bottom meringue on a cake stand and top with a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and spoon in some of the cherries (to stop the syrup from leaking). Top with the next meringue layer and layer again, setting aside a portion for the top decoration.

Set the top layer and frost the entire cake with the remaining cream, smoothing it with a offset spatula. Press the chopped pistachios onto the sides.

Put the remaining filling into a pastry bag with a star tip and create swirls on top. Top with the saved cherries and keep cold until it's time to eat.