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On this occasion, the traditional festive pav is getting replaced for a similarly delightful dessert featuring meringue. Golden rounds of pistachio-infused meringue are assembled with smooth nut cream and juicy cherry mixture. As it rests, the discs become slightly from the moisture, creating a soft and tender feel. This makes a fantastic choice for Christmas dining free from the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Thanks to the popularity of a certain viral chocolate bar, ready-made pistachio spread is easy to find in many grocery stores. It is pre-sweetened and imparts a beautiful pale green color. One might use pure pistachio paste as a substitute, however the tone can be less vibrant and you'll likely need to adjust the sweetness.

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 heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Trace around an 18cm plate, mark a circle on the parchment. Flip the paper over so the drawn lines won't transfer the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some texture of pistachio are desirable.

Place the egg whites and whisk on medium until frothy. Turn up to medium-high and continue to whisk until soft peaks form. While still beating, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Using a spatula, fold the pistachio mixture into the meringue, taking care not to over-mix. Place the batter into a pastry bag and cut off about an inch from the tip.

Starting from the outer edge of each drawn circle, pipe a meringue disc onto each tray. Level the top gently. Bake for 30-40 minutes until the meringues are pale gold and are set to the touch. They should come off the paper when cool. Remove and cool completely.

Meanwhile, combine the compote ingredients. Place all compote ingredients in a pan and warm over low heat until the cherries soften. Bring to a boil and cook for 5-6 minutes until the cherries are softened. 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. Allow to reach room temperature.

To make the filling, whip together the whipping cream and pistachio creme in a bowl until smooth and spreadable.

For construction, even out the discs of each meringue disc with a gentle sawing motion, following the original circle. Position the bottom meringue on a cake stand and top with a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and spoon in some of the cherries (this prevents the syrup from leaking). Place the second layer and layer again, saving a portion for the final garnish.

Place the final disc and frost the entire cake with the rest of the pistachio cream, spreading it with a knife. Adhere the extra nuts onto the edges.

Place the rest of the cream into a piping bag fitted with a star nozzle and create swirls on top. Garnish with the reserved cherries and chill until ready to serve.