For the holidays, a classic pavlova is making way for a similarly delightful meringue-based treat. Baked layers of meringue with pistachio are assembled with a lush pistachio cream and a vibrant cherry compote. As it rests, the discs become slightly beneath the filling, achieving a pleasantly chewy texture. This makes a wonderful alternative for a festive dessert that omits chocolate, alcohol, or dried fruit.
Pistachio and Cherry Meringue Cake
Owing to the popularity of a recent social media sensation, sweet pistachio paste is easy to find in local shops. This product is already sweetened and imparts a subtle verdant shade. One might use pistachio butter if preferred, though the color may be duller 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 heating your oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Using an 18cm plate or cake tin, mark a circle on each piece of paper. Invert the paper so the ink don't come into contact the meringue.
Pulse together the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some texture of pistachio are perfectly acceptable.
Place the egg whites and whisk on medium until foamy. Turn up to medium-high and continue to whisk until you have soft peaks. While still beating, slowly pour in the caster sugar until the meringue is glossy and forms stiff peaks.
Using a spatula, fold the processed nuts into the meringue, being careful not to knock out the air. Transfer the mixture into a bag fitted with a large tip and snip off about 2.5cm from the tip.
Beginning at the perimeter of each pencil template, create a meringue layer onto each tray. Even it out gently. Place in the oven until the meringues are pale gold and are set to the touch. They should peel away cleanly when cool. Allow to cool fully on the trays.
In the meantime, make the compote. Place all compote ingredients in a pan and warm over low heat until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for about five minutes until the cherries are tender. Spoon the cherries to a bowl, leaving the juices in the pan. Boil the juices until it has halved in volume, then combine it with the cherries. Set aside to cool.
To make the filling, beat 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 bread knife, for a clean edge. Set the first layer on a platter and top with a some of the whipped cream. Form a depression (about 10cm-12cm wide) in the middle and spoon in some of the cherries (this prevents the syrup from leaking). Add another disc and repeat with more cream and cherries, reserving a small handful for the finish.
Add the last meringue and cover the top and sides with the remaining cream, using a palette knife with a palette knife or bench scraper. Pat the reserved pistachios onto the vertical surface.
Place the rest of the cream into a bag with a decorative tip and add decorative dollops on top. Garnish with the reserved cherries and keep cold until it's time to eat.
