For the holidays, a classic pavlova is getting replaced for a wonderfully different dessert featuring meringue. Baked layers of pistachio-infused meringue are stacked with smooth nut cream and juicy cherry mixture. As it rests, the discs become slightly under the cream, achieving a pleasantly chewy texture. This makes a superb option for Christmas dining without traditional rich ingredients.
Owing to the craze of a well-known confection, ready-made pistachio spread is now readily available in many grocery stores. This product is pre-sweetened and provides a subtle verdant shade. You could opt for pure pistachio paste if preferred, though the tone can be less vibrant and some added sweetness is needed 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
Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with greaseproof paper. Using an 18cm plate or cake tin, draw a circle on every sheet. Invert the paper so the ink won't transfer the meringue.
Pulse together the 150g pistachios, icing sugar, cornflour, and salt until finely processed – a few chunkier pieces of pistachio are desirable.
In a large bowl and whisk on medium until foamy. Whisk more vigorously and continue to whisk until the whites hold a soft peak. While still beating, incorporate little by little the caster sugar until the meringue is thick, stiff, and glossy.
Carefully incorporate the ground nut mix into the meringue, ensuring not to over-mix. Transfer the mixture into a bag fitted with a large tip and cut off about an inch from the tip.
Starting from the outer edge of each drawn circle, pipe a meringue disc 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. Remove and cool completely.
Meanwhile, combine the compote ingredients. Put the cherries, lemon juice, and sugar in a pan and heat gently until the cherries begin to release juice. Let it come to a simmer and cook for about five minutes until the cherries are tender. Transfer the fruit to a bowl, keeping the liquid in the pan. Simmer the syrup until it has thickened slightly, then mix it back with the cherries. Set aside to cool.
Prepare the cream layer, whip together the whipping cream and pistachio creme in a bowl until just thickened.
When building the cake, trim the sides of each meringue disc with a gentle sawing motion, using the 18cm guide. Set the first layer on a platter and cover with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and add some of the cherries (this prevents the juices from spilling). Top with the next meringue layer and repeat with more cream and cherries, reserving a small handful for the finish.
Add the last meringue and mask the cake with the rest of the pistachio cream, using a palette knife with a palette knife or bench scraper. Press the chopped pistachios onto the sides.
Place the rest of the cream into a piping bag fitted with a star nozzle and add decorative dollops on top. Garnish with the remaining fruit and keep cold until it's time to eat.
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