🔗 Share this article

On this occasion, a classic pavlova is making way for a equally impressive sweet creation. Golden rounds of pistachio-infused meringue are assembled with smooth nut cream and tart cherry sauce. While it sits, the discs become slightly from the moisture, resulting in a delightfully cake-like feel. This makes a superb option for a festive dessert that omits chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Thanks to the craze of a certain viral chocolate bar, ready-made pistachio spread is now readily available in many grocery stores. The spread is sugar-added and offers a lovely, soft green hue. An alternative is unsweetened nut butter as a substitute, however the tone can be less vibrant and you'll likely need 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

Instructions

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Using an 18cm plate or cake tin, draw a circle on every sheet. Turn the paper upside down so the ink don't come into contact the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some larger bits of pistachio are perfectly acceptable.

Place the egg whites and beat at medium speed until frothy. Increase the speed and continue to whisk until soft peaks form. With the mixer running, slowly pour in 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 over-mix. Place the batter into a large piping bag 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 gently. Place in the oven until the meringues are lightly browned and feel firm. They should come off the paper when cool. Take out and let cool.

Meanwhile, prepare the cherry sauce. Place all compote ingredients in a pan and heat gently until the cherries soften. Bring to a boil and cook for about five minutes until the cherries are softened. Spoon the cherries to a bowl, keeping the liquid in the pan. Reduce the liquid until it has halved in volume, then mix it back with the cherries. Allow to reach room temperature.

To make the filling, beat the whipping cream and pistachio creme in a bowl until it holds soft peaks.

When building the cake, trim the sides of each meringue disc with a bread knife, using the 18cm guide. Set the first layer on a cake stand and spread on a layer of the whipped cream. Form a depression (about 10cm-12cm wide) in the middle and place some of the cherries (this contains the juices from spilling). Place the second layer and repeat with more cream and cherries, setting aside a small handful for the finish.

Set the top layer and mask the cake with the remaining cream, spreading it with a knife. Press the chopped pistachios onto the edges.

Put the remaining filling into a pastry bag with a star tip and create swirls on top. Garnish with the remaining fruit and refrigerate before serving.