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For the holidays, a classic pavlova is being swapped for a wonderfully different meringue-based treat. Golden rounds of pistachio-infused meringue are layered with smooth nut cream and tart cherry sauce. Upon assembly, the meringue layers give slightly from the moisture, creating a soft and tender feel. It's a fantastic choice for a festive dessert without traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Owing to the craze of a well-known confection, ready-made pistachio spread is easy to find in local shops. It is sugar-added and imparts a subtle verdant shade. You could opt for pistachio butter instead, though the tone can be less vibrant and you'll likely need to sweeten it to taste.

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, heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Take an 18cm cake ring, mark a circle on every sheet. Turn the paper upside down so the ink aren't touching the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some texture of pistachio are desirable.

Place the egg whites and whisk on medium until foamy. Turn up to medium-high and beat until you have soft peaks. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the processed nuts into the meringue, ensuring not to knock out the air. Spoon the meringue into a pastry bag and cut off about an inch from the tip.

Pipe from the outside of each outline, fill the circle with meringue onto each tray. Smooth the surface gently. Place in the oven until the meringues are lightly browned and feel firm. They should peel away cleanly when cool. Allow to cool fully on the trays.

Meanwhile, make the compote. Add the frozen cherries, lemon juice, and sugar in a saucepan and warm over low heat until the cherries soften. Let it come to a simmer and cook for about five minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, reserving the syrup in the pan. Reduce the liquid until it has reduced by just over half, then mix it back with the cherries. Set aside to cool.

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

For construction, neaten the edges of each meringue disc with a gentle sawing motion, for a clean edge. Set the first layer on a serving plate and cover with a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and place some of the cherries (this contains the juices from spilling). Add another disc and repeat the process, setting aside a portion for the finish.

Set the top layer and cover the top and sides with the leftover filling, spreading it with a knife. Pat the reserved pistachios onto the sides.

Transfer any leftover cream into a pastry bag with a star tip and add decorative dollops on top. Top with the remaining fruit and chill until ready to serve.