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On this occasion, the traditional festive pav is making way for a similarly delightful meringue-based treat. Baked layers of nutty meringue are layered with smooth nut cream and juicy cherry mixture. As it rests, the discs become slightly from the moisture, creating a pleasantly chewy consistency. Consider it a wonderful alternative for a holiday sweet free from traditional rich ingredients.

Cherry and Pistachio Meringue Cake

Owing to the trend of a certain viral chocolate bar, ready-made pistachio spread is now readily available in most supermarkets. The spread is pre-sweetened and provides a subtle verdant shade. You could opt for unsweetened nut butter as a substitute, however the tone can be less vibrant 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 preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Take an 18cm cake ring, outline a circle on the parchment. Flip the paper over so the pen marks aren't touching the meringue.

Pulse together the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some texture of pistachio are just fine.

Place the egg whites and whisk on medium until frothy. Whisk more vigorously and continue to whisk until you have soft peaks. With the mixer running, 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, taking care not to over-mix. Transfer the mixture into a large piping bag and snip off about a generous opening from the tip.

Pipe from the outside of each drawn circle, create a meringue layer onto each tray. Even it out 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. Remove and cool completely.

In the meantime, prepare the cherry sauce. Add the frozen 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 about five minutes until the cherries are softened. Remove the cherries with a slotted spoon to a bowl, keeping the liquid in the pan. Boil the juices until it has halved in volume, then mix it back with the cherries. Leave to cool.

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

For construction, trim the sides of each meringue disc with a small serrated knife, using the 18cm guide. Set the first layer on a cake stand and top with a generous amount 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 with more cream and cherries, setting aside a small handful for the final garnish.

Place the final disc and frost the entire cake with the rest of the pistachio cream, spreading it with a palette knife or bench scraper. Press the chopped pistachios onto the edges.

Put the remaining filling into a pastry bag with a star tip and add decorative dollops on top. Garnish with the saved cherries and keep cold until it's time to eat.