Benjamina Ebuehi's Creation for Nutty Cherry Meringue Cake

This year, my usual Christmas dessert is getting replaced for a similarly delightful sweet creation. Golden rounds of meringue with pistachio are stacked with smooth nut cream and tart cherry sauce. As it rests, the meringue softens slightly from the moisture, achieving a delightfully cake-like texture. It's a wonderful alternative for a holiday sweet free from chocolate, alcohol, or dried fruit.

Cherry and Pistachio Meringue Cake

Inspired by the popularity of a certain viral chocolate bar, sweet pistachio paste is now readily available in local shops. It is already sweetened and offers a subtle verdant shade. One might use pure pistachio paste as a substitute, though the hue might be muddier and you'll likely need to sweeten it to taste.

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. Line three baking trays with parchment paper. Take an 18cm cake ring, mark a circle on each piece of paper. Turn the paper upside down so the drawn lines 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.

In a large bowl and beat at medium speed until foamy. Turn up to medium-high and mix until you have soft peaks. While still beating, slowly pour in the caster sugar until the meringue is firm, shiny, and holds its shape.

Gently fold the pistachio mixture into the meringue, being careful not to over-mix. Spoon the meringue into a bag fitted with a large tip and trim about a generous opening from the tip.

Beginning at the perimeter of each drawn circle, fill the circle with meringue onto each tray. Level the top carefully. Bake for 30-40 minutes until the meringues are pale gold and are set to the touch. They should peel away cleanly when cool. Take out and let cool.

Meanwhile, combine the compote ingredients. Place all compote ingredients in a pan and warm over low heat until the cherries soften. Bring to a boil and cook for about five minutes until the cherries are broken down slightly. Transfer the fruit to a bowl, leaving the juices in the pan. Simmer the syrup until it has reduced by just over half, then pour it over the cherries. Allow to reach room temperature.

To make the filling, beat 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 small serrated knife, using the 18cm guide. Place one disc on a cake stand and cover with a generous amount of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and place some of the cherries (this contains the compote from running). Add another disc and repeat the process, saving a few cherries for the top decoration.

Add the last meringue and frost the entire cake with the leftover filling, using a palette knife with a palette knife or bench scraper. Press the chopped pistachios onto the vertical surface.

Put the remaining filling into a piping bag fitted with a star nozzle and add decorative dollops on top. Add the the reserved cherries and chill until ready to serve.