🔗 Share this article

For the holidays, the traditional festive pav is being swapped for a equally impressive sweet creation. Golden rounds of pistachio-infused meringue are stacked with a lush pistachio cream and tart cherry sauce. While it sits, the discs become slightly under the cream, achieving a delightfully cake-like texture. It's a superb option for a holiday sweet without traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Thanks to the craze of a certain viral chocolate bar, ready-made pistachio spread is simple to source in local shops. The spread is sugar-added and offers a subtle verdant shade. An alternative is pure pistachio paste instead, though the tone can be less vibrant and some added sweetness is needed to adjust the sweetness.

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. Line three baking trays with baking 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.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some texture of pistachio are just fine.

Using a stand mixer and beat at medium speed until light and bubbly. Turn up to medium-high and continue to whisk until you have soft peaks. Keeping the mixer on, incorporate little by little the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the pistachio mixture into the meringue, taking care not to over-mix. Spoon the meringue into a large piping bag and snip off about a generous opening from the tip.

Starting from the outer edge of each pencil template, pipe a meringue disc onto each tray. Even it out carefully. Cook for 30 to 40 minutes until the meringues are gently colored and feel firm. They should peel away cleanly when cool. Remove and cool completely.

While the meringues bake, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pot and cook on a medium-low flame until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for about five minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, keeping the liquid in the pan. Reduce the liquid until it has halved in volume, then mix it back with the cherries. Set aside to cool.

Prepare the cream layer, whip together the whipping cream and pistachio creme in a bowl until smooth and spreadable.

When building the cake, neaten the edges of each meringue disc with a bread knife, using the 18cm guide. Position the bottom meringue on a platter and top with a some of the whipped cream. Form a depression (about 10cm-12cm wide) in the top and spoon in some of the cherries (to stop the juices from spilling). Place the second layer and repeat the process, reserving a small handful for the finish.

Add the last meringue and frost the entire cake with the rest of the pistachio cream, using a palette knife with a palette knife or bench scraper. Press the chopped pistachios onto the sides.

Place the rest of the cream into a piping bag fitted with a star nozzle and pipe rosettes on top. Add the the remaining fruit and keep cold until it's time to eat.