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For the holidays, my usual Christmas dessert is being swapped for a wonderfully different sweet creation. Golden rounds of pistachio-infused meringue are stacked with a lush pistachio cream and tart cherry sauce. Upon assembly, the meringue softens slightly from the moisture, creating a pleasantly chewy feel. It's a fantastic choice for Christmas dining without chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Thanks to the craze of a certain viral chocolate bar, ready-made pistachio spread is easy to find in many grocery stores. This product is already sweetened and provides a lovely, soft green hue. You could opt for unsweetened nut butter if preferred, though the tone can be less vibrant 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

Instructions

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Using an 18cm plate or cake tin, draw a circle on every sheet. Flip the paper over so the drawn lines don't come into contact the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some texture of pistachio are just fine.

In a large bowl and beat at medium speed until foamy. Whisk more vigorously and continue to whisk until the whites hold a soft peak. With the mixer running, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Gently fold the ground nut mix into the meringue, taking care not to over-mix. Spoon the meringue into a bag fitted with a large tip and cut off about a generous opening from the tip.

Beginning at the perimeter of each outline, create a meringue layer onto each tray. Level the top carefully. Place in the oven until the meringues are pale gold and are set to the touch. They should come off the paper when cool. Take out and let cool.

Meanwhile, prepare the cherry sauce. Put the cherries, lemon juice, and sugar in a saucepan and heat gently 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. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Reduce the liquid until it has reduced by just over half, then combine it with the cherries. Leave to cool.

For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until just thickened.

For construction, even out the discs of each meringue disc with a bread knife, using the 18cm guide. Position the bottom meringue on a serving plate and cover with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and place some of the cherries (this contains the compote from running). Place the second layer and repeat with more cream and cherries, saving a portion for the top decoration.

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

Place the rest of the cream into a pastry bag with a star tip and create swirls on top. Garnish with the reserved cherries and keep cold until it's time to eat.