🔗 Share this article

For the holidays, a classic pavlova is making way for a wonderfully different meringue-based treat. Baked layers of nutty meringue are layered with creamy pistachio filling and tart cherry sauce. Upon assembly, the meringue layers give slightly under the cream, creating a pleasantly chewy feel. This makes a superb option for a holiday sweet free from the usual suspects of chocolate and booze.

Cherry and Pistachio Meringue Cake

Thanks to the trend of a well-known confection, sweet pistachio paste is simple to source in most supermarkets. This product is sugar-added and provides a subtle verdant shade. You could opt for pure pistachio paste instead, but the color may be duller and it may require 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

Method

Begin by heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Take an 18cm cake ring, draw a circle on the parchment. Flip the paper over so the pen marks won't transfer the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – a few chunkier pieces of pistachio are desirable.

Using a stand mixer and mix initially until light and bubbly. Increase the speed and mix until you have soft peaks. Keeping the mixer on, incorporate little by little the caster sugar until the meringue is glossy and forms stiff peaks.

Carefully incorporate the pistachio mixture into the meringue, being careful not to knock out the air. Transfer the mixture into a large piping bag and cut off about 2.5cm from the tip.

Starting from the outer edge of each drawn circle, create a meringue layer onto each tray. Level the top gently. Bake for 30-40 minutes until the meringues are pale gold and feel firm. They should release easily when cool. Remove and cool completely.

Meanwhile, combine the compote ingredients. Put the cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries soften. Let it come to a simmer and cook for 5-6 minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Boil the juices until it has thickened slightly, then mix it back with the cherries. Allow to reach room temperature.

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

When building the cake, neaten the edges of each meringue disc with a bread knife, following the original circle. Position the bottom meringue on a cake stand and cover with a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and spoon in some of the cherries (this contains the compote from running). Add another disc and repeat with more cream and cherries, reserving a portion for the final garnish.

Set the top layer and cover the top and sides with the rest of the pistachio cream, smoothing it with a palette knife or bench scraper. Press the chopped pistachios onto the sides.

Put the remaining filling into a piping bag fitted with a star nozzle and create swirls on top. Top with the saved cherries and chill until ready to serve.