A Chef's Creation for Cherry and Pistachio Meringue Cake

This year, my usual Christmas dessert is making way for a equally impressive sweet creation. Golden rounds of pistachio-infused meringue are stacked with creamy pistachio filling and a vibrant cherry compote. As it rests, the meringue layers give slightly beneath the filling, achieving a delightfully cake-like feel. Consider it a fantastic choice for a festive dessert that omits chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Thanks to the trend of a well-known confection, pistachio creme is now readily available in most supermarkets. The spread is sugar-added and imparts a subtle verdant shade. You could opt for unsweetened nut butter if preferred, though the hue might be muddier and some added sweetness is needed 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

Directions

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with baking 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.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – some larger bits of pistachio are desirable.

Using a stand mixer and whisk on medium until foamy. Turn up to medium-high and mix until soft peaks form. With the mixer running, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Carefully incorporate the processed nuts into the meringue, ensuring not to deflate it. Transfer the mixture into a pastry bag and trim about a generous opening from the tip.

Beginning at the perimeter of each pencil template, pipe a meringue disc onto each tray. Even it out gently. Cook for 30 to 40 minutes until the meringues are lightly browned and are set to the touch. They should come off the paper when cool. Take out and let cool.

In the meantime, prepare the cherry sauce. Put the cherries, lemon juice, and sugar in a pot and cook on a medium-low flame until the cherries begin to release juice. Increase the heat to boil and cook for five or six minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, keeping the liquid in the pan. Reduce the liquid until it has thickened slightly, then combine it with the cherries. Leave to cool.

For the pistachio cream, combine the whipping cream and pistachio creme in a bowl until just thickened.

When building the cake, trim the sides of each meringue disc with a bread knife, for a clean edge. Set the first layer on a serving plate and top with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and spoon in some of the cherries (this contains the compote from running). Add another disc and repeat the process, setting aside a portion for the top decoration.

Add the last meringue and cover the top and sides with the remaining cream, spreading it with a palette knife or bench scraper. Adhere the extra nuts onto the vertical surface.

Put the remaining filling into a bag with a decorative tip and pipe rosettes on top. Top with the reserved cherries and chill until ready to serve.