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On this occasion, the traditional festive pav is making way for a similarly delightful dessert featuring meringue. Baked layers of pistachio-infused meringue are layered with creamy pistachio filling and juicy cherry mixture. Upon assembly, the meringue layers give slightly under the cream, creating a pleasantly chewy feel. Consider it a superb option for a holiday sweet that omits traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Thanks to the popularity of a certain viral chocolate bar, sweet pistachio paste is simple to source in local shops. The spread is sugar-added and provides a subtle verdant shade. You could opt for pure pistachio paste if preferred, though the hue might be muddier and some added sweetness is needed to balance the flavor.

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

Method

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Trace around an 18cm plate, mark a circle on every sheet. Invert the paper so the drawn lines aren't touching the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until largely ground – a few chunkier pieces of pistachio are perfectly acceptable.

In a large bowl and beat at medium speed until light and bubbly. Increase the speed and continue to whisk until you have soft peaks. Keeping the mixer on, gradually add the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the processed nuts into the meringue, taking care not to knock out the air. Spoon the meringue into a large piping bag and trim about an inch from the tip.

Beginning at the perimeter of each pencil template, create a meringue layer onto each tray. Even it out gently. Cook for 30 to 40 minutes until the meringues are lightly browned and sound hollow when tapped. They should come off the paper when cool. Allow to cool fully on the trays.

In the meantime, prepare the cherry sauce. Put the cherries, lemon juice, and sugar in a pot and heat gently until the cherries begin to release juice. Bring to a boil and cook for five or six minutes until the cherries are softened. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Reduce the liquid until it has thickened slightly, then pour it over the cherries. Set aside to cool.

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

When building the cake, trim the sides of each meringue disc with a small serrated knife, using the 18cm guide. Set the first layer on a cake stand and top with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and add some of the cherries (this contains the juices from spilling). Top with the next meringue layer and repeat with more cream and cherries, setting aside a portion for the final garnish.

Add the last meringue and cover the top and sides with the remaining cream, smoothing it with a knife. Pat the reserved pistachios onto the vertical surface.

Transfer any leftover cream into a bag with a decorative tip and add decorative dollops on top. Add the the saved cherries and keep cold until it's time to eat.