🔗 Share this article

This year, the traditional festive pav is getting replaced for a similarly delightful dessert featuring meringue. Crisp discs of pistachio-infused meringue are assembled with a lush pistachio cream and tart cherry sauce. While it sits, the discs become slightly from the moisture, resulting in a soft and tender consistency. Consider it a wonderful alternative for Christmas dining that omits traditional rich ingredients.

Pistachio and Cherry Meringue Cake

Inspired by the craze of a certain viral chocolate bar, sweet pistachio paste is simple to source in local shops. The spread is pre-sweetened and offers a subtle verdant shade. You could opt for pistachio butter instead, but the tone can be less vibrant and you'll likely need 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

First, heating your oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Take an 18cm cake ring, mark a circle on every sheet. Invert the paper so the drawn lines won't transfer the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some larger bits of pistachio are perfectly acceptable.

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

Gently fold the pistachio mixture into the meringue, ensuring not to deflate it. Spoon the meringue into a large piping bag and cut off about 2.5cm from the tip.

Beginning at the perimeter of each outline, pipe a meringue disc onto each tray. Even it out using a palette knife. Place in the oven until the meringues are gently colored and feel firm. They should release easily when cool. Take out and let cool.

Meanwhile, combine the compote ingredients. Put the cherries, lemon juice, and sugar in a saucepan and warm over low heat until the cherries begin to release juice. Increase the heat to boil and cook for five or six minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, reserving the syrup in the pan. Reduce the liquid until it has reduced by just over half, then pour it over the cherries. Allow to reach room temperature.

To make the filling, combine the whipping cream and pistachio creme in a bowl until just thickened.

For construction, trim the sides of each meringue disc with a bread knife, following the original circle. Position the bottom meringue on a platter and spread on a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and spoon in some of the cherries (this contains the juices from spilling). Add another disc and repeat the process, setting aside a small handful for the top decoration.

Place the final disc and cover the top and sides with the leftover filling, using a palette knife with a knife. Press the chopped pistachios onto the edges.

Transfer any leftover cream into a piping bag fitted with a star nozzle and pipe rosettes on top. Garnish with the saved cherries and refrigerate before serving.