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This year, the traditional festive pav is getting replaced for a wonderfully different dessert featuring meringue. Crisp discs of nutty meringue are assembled with a lush pistachio cream and a vibrant cherry compote. As it rests, the meringue layers give slightly from the moisture, achieving a pleasantly chewy texture. Consider it a fantastic choice for a festive dessert free from chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Inspired by the craze of a recent social media sensation, pistachio creme is simple to source in local shops. It is pre-sweetened and offers a beautiful pale green color. An alternative is pure pistachio paste instead, however the hue might be muddier 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

Instructions

First, warming the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Using an 18cm plate or cake tin, mark a circle on every sheet. Invert the paper so the pen marks aren't touching the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some larger bits of pistachio are just fine.

Using a stand mixer and whisk on medium until light and bubbly. Whisk more vigorously and mix until you have soft peaks. Keeping the mixer on, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the pistachio mixture into the meringue, taking care not to deflate it. Transfer the mixture into a pastry bag and cut off about 2.5cm from the tip.

Pipe from the outside of each pencil template, pipe a meringue disc onto each tray. Even it out gently. Cook for 30 to 40 minutes until the meringues are gently colored and are set to the touch. They should come off the paper when cool. Take out and let cool.

Meanwhile, combine the compote ingredients. Put the cherries, lemon juice, and sugar in a pot and warm over low heat until the cherries soften. Let it come to a simmer and cook for about five minutes until the cherries are broken down slightly. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Simmer the syrup until it has thickened slightly, then pour it over the cherries. Set aside to cool.

Prepare the cream layer, beat the whipping cream and pistachio creme in a bowl until smooth and spreadable.

To assemble, even out the discs of each meringue disc with a small serrated knife, using the 18cm guide. Position the bottom meringue on a cake stand and top with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and place some of the cherries (to stop the compote from running). Add another disc and layer again, reserving a portion for the top decoration.

Place the final disc and frost the entire cake with the remaining cream, spreading it with a knife. Pat the reserved pistachios onto the sides.

Place the rest of the cream into a bag with a decorative tip and pipe rosettes on top. Add the the saved cherries and keep cold until it's time to eat.