A Chef's Creation for Pistachio and Cherry Meringue Cake

This year, my usual Christmas dessert is being swapped for a equally impressive sweet creation. Golden rounds of meringue with pistachio are layered with smooth nut cream and tart cherry sauce. While it sits, the meringue layers give slightly from the moisture, creating a pleasantly chewy feel. It's a superb option for Christmas dining that omits traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Inspired by the craze of a well-known confection, pistachio creme is simple to source in many grocery stores. This product is pre-sweetened and provides a subtle verdant shade. One might use pistachio butter as a substitute, however 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. Prepare three baking sheets with parchment paper. Using an 18cm plate or cake tin, draw a circle on the parchment. Invert the paper so the drawn lines won't transfer the meringue.

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

Place the egg whites and beat at medium speed until foamy. Turn up to medium-high and mix until the whites hold a soft peak. While still beating, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Using a spatula, fold the pistachio mixture into the meringue, taking care not to deflate it. Transfer the mixture into a large piping bag and cut off about 2.5cm from the tip.

Pipe from the outside of each drawn circle, create a meringue layer onto each tray. Smooth the surface carefully. Place in the oven until the meringues are pale gold and feel firm. They should release easily when cool. Allow to cool fully on the trays.

In the meantime, make the compote. Put the cherries, lemon juice, and sugar in a pot and heat gently until the cherries soften. Bring to a boil and cook for five or six minutes until the cherries are softened. Remove the cherries with a slotted spoon to a bowl, reserving the syrup in the pan. Simmer the syrup until it has reduced by just over half, then pour it over the cherries. Leave to cool.

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

To assemble, even out the discs of each meringue disc with a gentle sawing motion, for a clean edge. Place one disc on a cake stand and top with a some of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the middle and add some of the cherries (this prevents the syrup from leaking). Add another disc and repeat with more cream and cherries, setting aside a few cherries for the final garnish.

Place the final disc and mask the cake with the rest of the pistachio cream, smoothing it with a palette knife or bench scraper. Pat the reserved pistachios onto the vertical surface.

Put the remaining filling into a piping bag fitted with a star nozzle and add decorative dollops on top. Top with the reserved cherries and chill until ready to serve.