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On this occasion, my usual Christmas dessert is making way for a similarly delightful sweet creation. Crisp discs of pistachio-infused meringue are layered with smooth nut cream and tart cherry sauce. While it sits, the meringue layers give slightly under the cream, resulting in a pleasantly chewy consistency. This makes a fantastic choice for a festive dessert without traditional rich ingredients.

Festive Nut & Fruit Meringue Cake

Owing to the craze of a recent social media sensation, pistachio creme is now readily available in local shops. The spread is already sweetened and provides a subtle verdant shade. One might use pistachio butter instead, but the color may be duller and it may require 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

First, heating your oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Trace around an 18cm plate, mark a circle on each piece of paper. Turn the paper upside down so the ink don't come into contact the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until mostly fine – a few chunkier pieces of pistachio are just fine.

Using a stand mixer and mix initially until light and bubbly. Whisk more vigorously and mix until soft peaks form. With the mixer running, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the ground nut mix into the meringue, ensuring not to over-mix. Place the batter into a large piping bag and snip off about 2.5cm from the tip.

Starting from the outer edge of each outline, fill the circle with meringue onto each tray. Level the top using a palette knife. Bake for 30-40 minutes until the meringues are pale gold and sound hollow when tapped. They should come off the paper when cool. Remove and cool completely.

Meanwhile, make the compote. Place all compote ingredients in a saucepan and heat gently until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for 5-6 minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, leaving the juices in the pan. Reduce the liquid until it has thickened slightly, then combine it with the cherries. Leave to cool.

For the pistachio cream, combine 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. Set the first layer on a platter and top with a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and place some of the cherries (this contains the syrup from leaking). Place the second layer and layer again, saving a few cherries for the top decoration.

Set the top layer and frost the entire cake with the leftover filling, spreading it with a palette knife or bench scraper. Adhere the extra nuts onto the edges.

Place the rest of the cream into a pastry bag with a star tip and add decorative dollops on top. Garnish with the reserved cherries and chill until ready to serve.