On this occasion, my usual Christmas dessert is getting replaced for a equally impressive dessert featuring meringue. Golden rounds of pistachio-infused meringue are stacked with a lush pistachio cream and juicy cherry mixture. While it sits, the discs become slightly beneath the filling, creating a delightfully cake-like texture. This makes a fantastic choice for Christmas dining free from chocolate, alcohol, or dried fruit.
Inspired by the trend of a recent social media sensation, sweet pistachio paste is easy to find in most supermarkets. It is already sweetened and provides a subtle verdant shade. An alternative is pure pistachio paste instead, but 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 heating your oven to 170C (150C fan)/340F/gas 3½. Prepare three baking sheets with parchment paper. Using an 18cm plate or cake tin, outline a circle on every sheet. Invert the paper so the drawn lines don't come into contact the meringue.
In a food processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – a few chunkier pieces of pistachio are desirable.
Place the egg whites and beat at medium speed until foamy. Increase the speed and continue to whisk until the whites hold a soft peak. Keeping the mixer on, slowly pour in the caster sugar until the meringue is thick, stiff, and glossy.
Gently fold the processed nuts into the meringue, being careful not to deflate it. Transfer the mixture into a large piping bag and trim about an inch from the tip.
Beginning at the perimeter of each drawn circle, fill the circle with meringue onto each tray. Level the top using a palette knife. Bake for 30-40 minutes until the meringues are gently colored and feel firm. They should come off the paper when cool. Remove and cool completely.
Meanwhile, prepare the cherry sauce. Place all compote ingredients in a pan and warm over low heat until the cherries soften. Increase the heat to boil and cook for five or six minutes until the cherries are softened. Transfer the fruit to a bowl, leaving the juices in the pan. Reduce the liquid until it has reduced by just over half, then mix it back with the cherries. Allow to reach room temperature.
Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until it holds soft peaks.
When building the cake, trim the sides of each meringue disc with a small serrated knife, using the 18cm guide. Set the first layer on a serving plate and spread on a layer of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and place some of the cherries (this prevents the juices from spilling). Place the second layer and repeat with more cream and cherries, reserving a portion for the top decoration.
Add the last meringue and frost the entire cake with the remaining cream, using a palette knife with a knife. Adhere the extra nuts onto the vertical surface.
Place the rest of the cream into a pastry bag with a star tip and create swirls on top. Top with the remaining fruit and keep cold until it's time to eat.
A passionate writer and traveler sharing insights on personal growth and lifestyle from a UK perspective.
