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This year, the traditional festive pav is getting replaced for a wonderfully different meringue-based treat. Golden rounds of nutty meringue are assembled with creamy pistachio filling and juicy cherry mixture. While it sits, the meringue softens slightly beneath the filling, resulting in a delightfully cake-like feel. It's a superb option for a holiday sweet free from the usual suspects of chocolate and booze.

Festive Nut & Fruit Meringue Cake

Inspired by the trend of a well-known confection, ready-made pistachio spread is easy to find in most supermarkets. It is already sweetened and offers a lovely, soft green hue. One might use pure pistachio paste instead, but the color may be duller and some added sweetness is needed 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

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Cover three trays with parchment paper. Using an 18cm plate or cake tin, outline a circle on every sheet. Invert the paper so the ink won't transfer the meringue.

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

In a large bowl and beat at medium speed until foamy. Increase the speed and continue to whisk until soft peaks form. With the mixer running, incorporate little by little the caster sugar until the meringue is glossy and forms stiff peaks.

Gently fold the processed nuts into the meringue, being careful not to deflate it. Place the batter into a large piping bag and trim about 2.5cm from the tip.

Pipe from the outside of each pencil template, pipe a meringue disc onto each tray. Even it out using a palette knife. Place in the oven until the meringues are gently colored and feel firm. They should come off the paper when cool. Remove and cool completely.

Meanwhile, combine the compote ingredients. Put the cherries, lemon juice, and sugar in a pot and cook on a medium-low flame until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for about five minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, reserving the syrup in the pan. Reduce the liquid until it has halved in volume, then combine it with the cherries. Allow to reach room temperature.

For the pistachio cream, whip together the whipping cream and pistachio creme in a bowl until just thickened.

When building the cake, even out the discs of each meringue disc with a small serrated knife, following the original circle. Place one disc on a cake stand and top with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the top and spoon in some of the cherries (this contains the compote from running). Add another disc and layer again, reserving a small handful for the final garnish.

Add the last meringue and cover the top and sides with the leftover filling, 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. Top with the remaining fruit and keep cold until it's time to eat.