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This year, my usual Christmas dessert is making way for a wonderfully different meringue-based treat. Golden rounds of meringue with pistachio are stacked with a lush pistachio cream and a vibrant cherry compote. While it sits, the discs become slightly under the cream, creating a soft and tender feel. Consider it a superb option for a festive dessert that omits the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Inspired by the popularity of a recent social media sensation, sweet pistachio paste is simple to source in many grocery stores. It is pre-sweetened and offers a beautiful pale green color. You could opt for unsweetened nut butter as a substitute, however the tone can be less vibrant and it may require 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

Directions

Begin by warming the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Using an 18cm plate or cake tin, draw a circle on the parchment. Invert the paper so the ink won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – a few chunkier pieces of pistachio are desirable.

In a large bowl and beat at medium speed until foamy. 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.

Gently fold the processed nuts into the meringue, taking care not to deflate it. Place the batter into a large piping bag and trim about a generous opening from the tip.

Beginning at the perimeter of each drawn circle, pipe a meringue disc onto each tray. Level the top carefully. Cook for 30 to 40 minutes until the meringues are pale gold and are set to the touch. They should peel away cleanly when cool. Take out and let cool.

While the meringues bake, combine the compote ingredients. Place all compote ingredients in a pot and cook on a medium-low flame until the cherries soften. Increase the heat to boil and cook for five or six minutes until the cherries are softened. Transfer the fruit to a bowl, keeping the liquid in the pan. Boil the juices until it has thickened slightly, then combine it with the cherries. Set aside to cool.

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

For construction, neaten the edges of each meringue disc with a small serrated knife, for a clean edge. Set the first layer on a cake stand and cover with a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the top and place some of the cherries (to stop the compote from running). Top with the next meringue layer and repeat with more cream and cherries, setting aside a small handful for the finish.

Add the last meringue and mask the cake with the leftover filling, smoothing it with a offset spatula. Press the chopped pistachios onto the edges.

Put the remaining filling into a piping bag fitted with a star nozzle and add decorative dollops on top. Top with the reserved cherries and chill until ready to serve.