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This year, a classic pavlova is being swapped for a equally impressive dessert featuring meringue. Crisp discs of pistachio-infused meringue are layered with a lush pistachio cream and a vibrant cherry compote. Upon assembly, the meringue layers give slightly beneath the filling, achieving a soft and tender texture. This makes a superb option for Christmas dining that omits chocolate, alcohol, or dried fruit.

Festive Nut & Fruit Meringue Cake

Owing to the craze of a recent social media sensation, pistachio creme is easy to find in most supermarkets. This product is sugar-added and offers a beautiful pale green color. One might use unsweetened nut butter instead, though the hue might be muddier and it may require 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

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Take an 18cm cake ring, draw a circle on every sheet. Flip the paper over so the ink don't come into contact the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – a few chunkier pieces of pistachio are just fine.

Using a stand mixer and whisk on medium until foamy. Whisk more vigorously and beat until you have soft peaks. With the mixer running, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Using a spatula, fold the pistachio mixture into the meringue, ensuring not to over-mix. Transfer the mixture into a large piping bag and trim about an inch from the tip.

Beginning at the perimeter of each pencil template, fill the circle with meringue onto each tray. Smooth the surface using a palette knife. 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. Remove and cool completely.

Meanwhile, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pan and heat gently until the cherries soften. Increase the heat to boil and cook for five or six minutes until the cherries are softened. Remove the cherries with a slotted spoon to a bowl, keeping the liquid in the pan. Simmer the syrup until it has thickened slightly, then mix it back with the cherries. Leave to cool.

Prepare the cream layer, whip together the whipping cream and pistachio creme in a bowl until it holds soft peaks.

To assemble, neaten the edges of each meringue disc with a small serrated knife, following the original circle. Place one disc on a serving plate and cover with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and add some of the cherries (this contains the compote from running). Place the second layer and repeat with more cream and cherries, reserving a few cherries for the top decoration.

Set the top layer and frost the entire cake with the remaining cream, spreading it with a knife. Adhere the extra nuts onto the sides.

Place the rest of the cream into a bag with a decorative tip and add decorative dollops on top. Top with the saved cherries and refrigerate before serving.