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On this occasion, the traditional festive pav is getting replaced for a similarly delightful meringue-based treat. Baked layers of meringue with pistachio are stacked with smooth nut cream and tart cherry sauce. Upon assembly, the meringue softens slightly under the cream, resulting in a soft and tender consistency. It's a wonderful alternative for a festive dessert without traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Thanks to the craze of a certain viral chocolate bar, pistachio creme is now readily available in local shops. This product is already sweetened and offers a beautiful pale green color. You could opt for pistachio butter instead, though the color may be duller 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

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Trace around an 18cm plate, draw a circle on every sheet. Invert the paper so the ink aren't touching the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – a few chunkier pieces of pistachio are desirable.

In a large bowl and beat at medium speed until light and bubbly. Whisk more vigorously and mix until soft peaks form. While still beating, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Carefully incorporate the processed nuts into the meringue, being careful not to over-mix. Transfer the mixture into a bag fitted with a large tip and snip off about a generous opening from the tip.

Pipe from the outside of each drawn circle, pipe a meringue disc onto each tray. Even it out carefully. Bake for 30-40 minutes until the meringues are lightly browned and feel firm. They should release easily when cool. Allow to cool fully on the trays.

Meanwhile, prepare the cherry sauce. Add the frozen cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries start to thaw and liquid forms. Bring to a boil and cook for about five minutes until the cherries are tender. Transfer the fruit to a bowl, keeping the liquid in the pan. Boil the juices until it has halved in volume, then combine it with the cherries. Set aside to cool.

Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until just thickened.

When building the cake, even out the discs of each meringue disc with a small serrated knife, following the original circle. Set the first layer on a platter and cover with a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and add some of the cherries (this prevents the syrup from leaking). Place the second layer and layer again, reserving a few cherries for the finish.

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

Transfer any leftover cream into a pastry bag with a star tip and create swirls on top. Add the the reserved cherries and refrigerate before serving.