🔗 Share this article

For the holidays, a classic pavlova is being swapped for a similarly delightful sweet creation. Baked layers of nutty meringue are stacked with smooth nut cream and tart cherry sauce. While it sits, the meringue softens slightly beneath the filling, achieving a delightfully cake-like texture. This makes a wonderful alternative for a festive dessert without the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Thanks to the popularity of a certain viral chocolate bar, sweet pistachio paste is now readily available in many grocery stores. The spread is already sweetened and offers a subtle verdant shade. An alternative is pistachio butter as a substitute, though the color may be duller 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

Method

First, preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Using an 18cm plate or cake tin, outline a circle on the parchment. Turn the paper upside down so the pen marks 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 just fine.

Using a stand mixer and mix initially until frothy. Whisk more vigorously and beat until the whites hold a soft peak. While still beating, gradually add the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the processed nuts into the meringue, taking care not to deflate it. Spoon the meringue into a bag fitted with a large tip and snip off about a generous opening from the tip.

Starting from the outer edge of each outline, create a meringue layer onto each tray. Level the top carefully. Bake for 30-40 minutes until the meringues are pale gold and sound hollow when tapped. They should come off the paper when cool. Allow to cool fully on the trays.

Meanwhile, prepare the cherry sauce. Add the frozen cherries, lemon juice, and sugar in a saucepan and cook on a medium-low flame until the cherries start to thaw and liquid forms. Let it come to a simmer and cook for five or six minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, leaving the juices in the pan. Boil the juices 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 smooth and spreadable.

To assemble, trim the sides of each meringue disc with a small serrated knife, following the original circle. Position the bottom meringue on a serving plate and cover with a generous amount of the whipped cream. Form a depression (about 10cm-12cm wide) in the center and spoon in some of the cherries (to stop the juices from spilling). Place the second layer and repeat the process, setting aside a portion for the final garnish.

Place the final disc and cover the top and sides with the rest of the pistachio cream, spreading it with a offset spatula. Pat the reserved pistachios onto the vertical surface.

Place the rest of the cream into a piping bag fitted with a star nozzle and add decorative dollops on top. Top with the reserved cherries and refrigerate before serving.