Benjamina Ebuehi's Creation for Cherry and Pistachio Meringue Cake

This year, the traditional festive pav is making way for a equally impressive meringue-based treat. Baked layers of pistachio-infused meringue are layered with a lush pistachio cream and juicy cherry mixture. While it sits, the meringue softens slightly under the cream, creating a delightfully cake-like feel. This makes a fantastic choice for Christmas dining free from chocolate, alcohol, or dried fruit.

Festive Nut & Fruit Meringue Cake

Inspired by the popularity of a certain viral chocolate bar, sweet pistachio paste is now readily available in many grocery stores. The spread is pre-sweetened and imparts a beautiful pale green color. One might use unsweetened nut butter instead, but the hue might be muddier 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

Method

First, heating your oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with parchment paper. Take an 18cm cake ring, mark a circle on every sheet. Invert the paper so the pen marks aren't touching the meringue.

In a food processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some texture of pistachio are perfectly acceptable.

In a large bowl and mix initially until light and bubbly. Increase the speed and beat until you have soft peaks. While still beating, slowly pour in the caster sugar until the meringue is glossy and forms stiff peaks.

Carefully incorporate the processed nuts into the meringue, taking care not to over-mix. Spoon the meringue into a large piping bag and cut off about 2.5cm from the tip.

Starting from the outer edge of each outline, create a meringue layer onto each tray. Level the top gently. Place in the oven until the meringues are pale gold and sound hollow when tapped. They should release easily when cool. Take out and let cool.

In the meantime, combine the compote ingredients. Place all compote ingredients in a pot and warm over low heat until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for 5-6 minutes until the cherries are tender. Remove the cherries with a slotted spoon to a bowl, keeping the liquid in the pan. Simmer the syrup until it has thickened slightly, then pour it over the cherries. Leave to cool.

For the pistachio cream, combine the whipping cream and pistachio creme in a bowl until smooth and spreadable.

When building the cake, trim the sides of each meringue disc with a bread knife, for a clean edge. Set the first layer on a serving plate and cover with a some of the whipped cream. Create a slight well (about 10cm-12cm wide) in the center and place some of the cherries (this prevents the syrup from leaking). Add another disc and repeat with more cream and cherries, setting aside a portion for the final garnish.

Set the top layer and cover the top and sides with the leftover filling, spreading it with a knife. Press the chopped pistachios onto the sides.

Transfer any leftover cream into a bag with a decorative tip and add decorative dollops on top. Add the the reserved cherries and refrigerate before serving.