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On this occasion, the traditional festive pav is getting replaced for a equally impressive meringue-based treat. Golden rounds of nutty meringue are assembled with smooth nut cream and juicy cherry mixture. As it rests, the discs become slightly beneath the filling, creating a soft and tender feel. This makes a superb option for a festive dessert that omits chocolate, alcohol, or dried fruit.

Festive Nut & Fruit Meringue Cake

Inspired by the craze of a certain viral chocolate bar, pistachio creme is simple to source in many grocery stores. It is pre-sweetened and imparts a beautiful pale green color. One might use pistachio butter instead, though the tone can be less vibrant and you'll likely need 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

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Using an 18cm plate or cake tin, outline a circle on each piece of paper. Invert the paper so the pen marks won't transfer the meringue.

Pulse together 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 frothy. Increase the speed and mix until soft peaks form. With the mixer running, incorporate little by little the caster sugar until the meringue is glossy and forms stiff peaks.

Carefully incorporate the pistachio mixture into the meringue, taking care not to over-mix. Transfer the mixture into a bag fitted with a large tip and trim about a generous opening from the tip.

Starting from the outer edge of each outline, pipe a meringue disc onto each tray. Level the top using a palette knife. Bake for 30-40 minutes until the meringues are gently colored and sound hollow when tapped. They should release easily when cool. Allow to cool fully on the trays.

Meanwhile, prepare the cherry sauce. Put the cherries, lemon juice, and sugar in a saucepan and cook on a medium-low flame until the cherries soften. Increase the heat to boil and cook for about five minutes until the cherries are broken down slightly. Transfer the fruit to a bowl, leaving the juices in the pan. Simmer the syrup until it has reduced by just over half, then mix it back with the cherries. Set aside to cool.

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

To assemble, even out the discs of each meringue disc with a bread knife, for a clean edge. Set the first layer on a platter and cover with a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and add some of the cherries (this prevents the compote from running). Add another disc and repeat with more cream and cherries, setting aside a small handful for the finish.

Place the final disc and mask the cake with the remaining cream, using a palette knife with a knife. Pat the reserved pistachios onto the edges.

Transfer any leftover cream into a piping bag fitted with a star nozzle and add decorative dollops on top. Add the the remaining fruit and refrigerate before serving.