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This year, my usual Christmas dessert is being swapped for a wonderfully different meringue-based treat. Baked layers of pistachio-infused meringue are layered with smooth nut cream and juicy cherry mixture. Upon assembly, the meringue layers give slightly under the cream, resulting in a pleasantly chewy consistency. It's a superb option for a festive dessert free from the usual suspects of chocolate and booze.

Pistachio and Cherry Meringue Cake

Inspired by the craze of a well-known confection, sweet pistachio paste is easy to find in most supermarkets. It is pre-sweetened and imparts a beautiful pale green color. One might use pistachio butter instead, but the tone can be less vibrant and you'll likely need 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. Prepare three baking sheets with parchment paper. Trace around an 18cm plate, mark a circle on each piece of paper. Invert the paper so the ink won't transfer the meringue.

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

Place the egg whites and beat at medium speed until light and bubbly. Increase the speed and mix until the whites hold a soft peak. While still beating, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the ground nut mix into the meringue, taking care not to knock out the air. Spoon the meringue into a large piping bag and trim about a generous opening from the tip.

Starting from the outer edge of each pencil template, fill the circle with meringue onto each tray. Even it out carefully. Place in the oven until the meringues are gently colored and sound hollow when tapped. They should come off the paper when cool. Take out and let cool.

Meanwhile, make the compote. Put the cherries, lemon juice, and sugar in a pan and cook on a medium-low flame until the cherries begin to release juice. Let it come to a simmer and cook for five or six minutes until the cherries are softened. Transfer the fruit to a bowl, leaving the juices in the pan. Simmer the syrup until it has reduced by just over half, then mix it back with the cherries. Allow to reach room temperature.

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

To assemble, even out the discs of each meringue disc with a gentle sawing motion, for a clean edge. Set the first layer on a platter and spread on a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the center and add some of the cherries (to stop the juices from spilling). Top with the next meringue layer and layer again, reserving a few cherries for the final garnish.

Add the last meringue and mask the cake with the leftover filling, smoothing it with a offset spatula. Pat the reserved pistachios onto the edges.

Put the remaining filling into a pastry bag with a star tip and add decorative dollops on top. Top with the reserved cherries and refrigerate before serving.