🔗 Share this article

This year, a classic pavlova is being swapped for a wonderfully different sweet creation. Baked layers of nutty meringue are stacked with creamy pistachio filling and tart cherry sauce. While it sits, the meringue layers give slightly beneath the filling, creating a soft and tender texture. It's a superb option for a holiday sweet that omits the usual suspects of chocolate and booze.

Cherry and Pistachio Meringue Cake

Thanks to the popularity of a well-known confection, pistachio creme is easy to find in most supermarkets. It is pre-sweetened and provides a lovely, soft green hue. An alternative is unsweetened nut butter if preferred, however the tone can be less vibrant and some added sweetness is needed 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, preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Take an 18cm cake ring, mark a circle on every sheet. Flip the paper over so the ink aren't touching the meringue.

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

In a large bowl and whisk on medium until frothy. Increase the speed and beat until soft peaks form. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the pistachio mixture into the meringue, being careful not to knock out the air. Transfer the mixture into a pastry bag and cut off about a generous opening from the tip.

Pipe from the outside of each outline, create a meringue layer onto each tray. Smooth the surface carefully. Cook for 30 to 40 minutes until the meringues are pale gold and are set to the touch. They should come off the paper when cool. Remove and cool completely.

In the meantime, combine the compote ingredients. Place all compote ingredients in a pan and cook on a medium-low flame until the cherries begin to release juice. Let it come to a simmer and cook for five or six minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Reduce the liquid until it has reduced by just over half, then mix it back with the cherries. Allow to reach room temperature.

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

When building the cake, even out the discs of each meringue disc with a bread knife, for a clean edge. Set the first layer on a platter and top with a some of the whipped cream. Form a depression (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 layer again, setting aside a few cherries for the final garnish.

Place the final disc and frost the entire cake with the leftover filling, spreading it with a palette knife or bench scraper. Pat the reserved pistachios onto the vertical surface.

Put the remaining filling into a pastry bag with a star tip and pipe rosettes on top. Garnish with the reserved cherries and keep cold until it's time to eat.