A Chef's Dish for Nutty Cherry Meringue Cake

On this occasion, the traditional festive pav is making way for a wonderfully different sweet creation. Baked layers of nutty meringue are assembled with a lush pistachio cream and tart cherry sauce. As it rests, the meringue layers give slightly from the moisture, creating a pleasantly chewy consistency. Consider it a superb option for a festive dessert that omits chocolate, alcohol, or dried fruit.

Pistachio and Cherry Meringue Cake

Inspired by the popularity of a certain viral chocolate bar, sweet pistachio paste is now readily available in most supermarkets. It is pre-sweetened and provides a beautiful pale green color. You could opt for pure pistachio paste instead, however the color may be duller 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

Directions

First, warming the oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with greaseproof paper. Trace around an 18cm plate, outline a circle on every sheet. Turn the paper upside down so the pen marks don't come into contact the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until largely ground – a few chunkier pieces of pistachio are desirable.

Using a stand mixer and beat at medium speed until foamy. Whisk more vigorously and continue to whisk until the whites hold a soft peak. While still beating, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.

Using a spatula, fold the pistachio mixture into the meringue, ensuring not to deflate it. Transfer the mixture into a pastry bag and snip off about 2.5cm from the tip.

Beginning at the perimeter of each outline, pipe a meringue disc onto each tray. Level the top gently. Cook for 30 to 40 minutes until the meringues are gently colored and are set to the touch. They should come off the paper when cool. Allow to cool fully on the trays.

While the meringues bake, combine the compote ingredients. Add the frozen cherries, lemon juice, and sugar in a pan and heat gently until the cherries soften. Bring to a boil and cook for about five minutes until the cherries are softened. Transfer the fruit to a bowl, keeping the liquid in the pan. Reduce the liquid until it has reduced by just over half, then pour it over the cherries. Set aside to cool.

Prepare the cream layer, whip together the whipping cream and pistachio creme in a bowl until it holds soft peaks.

When building the cake, neaten the edges of each meringue disc with a bread knife, following the original circle. Place one disc on a serving plate and spread on a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and place some of the cherries (to stop the juices from spilling). Top with the next meringue layer and layer again, setting aside a small handful for the finish.

Set the top layer and frost the entire cake with the remaining cream, smoothing it with a offset spatula. Adhere the extra nuts onto the sides.

Transfer any leftover cream into a pastry bag with a star tip and pipe rosettes on top. Add the the reserved cherries and refrigerate before serving.