This year, a classic pavlova is being swapped for a wonderfully different meringue-based treat. Baked layers of meringue with pistachio are layered with a lush pistachio cream and tart cherry sauce. While it sits, the meringue softens slightly beneath the filling, achieving a delightfully cake-like feel. Consider it a fantastic choice for Christmas dining without traditional rich ingredients.
Cherry and Pistachio Meringue Cake
Thanks to the trend of a well-known confection, pistachio creme is simple to source in most supermarkets. It is pre-sweetened and provides a lovely, soft green hue. You could opt for unsweetened nut butter instead, though the hue might be muddier 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
Directions
First, heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Using an 18cm plate or cake tin, mark a circle on every sheet. Turn the paper upside down so the drawn lines don't come into contact the meringue.
In a food processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some texture of pistachio are desirable.
In a large bowl and beat at medium speed until foamy. Whisk more vigorously and mix until the whites hold a soft peak. With the mixer running, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.
Using a spatula, fold the pistachio mixture into the meringue, taking care not to over-mix. Spoon the meringue into a pastry bag and trim about an inch from the tip.
Starting from the outer edge of each outline, pipe a meringue disc onto each tray. Smooth the surface gently. Cook for 30 to 40 minutes until the meringues are gently colored and feel firm. They should peel away cleanly when cool. Remove and cool completely.
While the meringues bake, make the compote. 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 five or six minutes until the cherries are softened. Spoon the cherries to a bowl, reserving the syrup in the pan. Reduce the liquid until it has thickened slightly, then mix it back with the cherries. Leave to cool.
For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until just thickened.
When building the cake, neaten the edges of each meringue disc with a gentle sawing motion, for a clean edge. Set the first layer on a platter and top with a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and place some of the cherries (to stop the juices from spilling). Place the second layer and repeat the process, reserving a portion for the final garnish.
Place the final disc and cover the top and sides with the leftover filling, smoothing it with a offset spatula. Adhere the extra nuts onto the vertical surface.
Place the rest of the cream into a piping bag fitted with a star nozzle and add decorative dollops on top. Garnish with the saved cherries and chill until ready to serve.
