15 hours ago
2
I’m switching up my usual Christmas pavlova this year for a slightly different but equally delicious meringue-based dessert. Discs of pistachio meringue are baked until crisp, then layered with pistachio cream and cherry compote. The meringue softens a little under the cream as it sits, giving it a pleasingly chewy, cake-like texture. A very good option if you’re after a Christmas dessert without chocolate, alcohol or dried fruit.
Pistachio and cherry meringue cake
Thanks to the viral Dubai chocolate bar, pistachio creme is quite easy to come by in most supermarkets these days; it’s already sweetened and brings a lovely, soft green colour. You could use pistachio butter if you prefer, though the colour will be a bit more muddied and you’ll need to sweeten it a little to taste.
Prep 5 min
Cook 2 hr 20 min
Serves 12-16
150g pistachio kernels, plus 50g extra, chopped, to finish
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
Heat the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper, then use a 18cm plate or cake tin to draw a circle outline on each. Turn the paper upside down, so the pen marks don’t touch the meringue.
Pulse the pistachios, icing sugar, cornflour and salt in a food processor until mostly fine – some chunkier pieces of pistachio are fine.
Whisk the egg whites on medium in a large bowl until foamy, then turn up the speed to medium-high and whisk to soft peaks. With the mixer still running, add the caster sugar a little at a time until the meringue is thick, stiff and glossy.
Fold in the pistachio mix, being careful not to knock out too much air, then spoon into a large piping bag. Snip off about an inch from the tip.
Starting from the outside of each pencil template, pipe a meringue disc on to each tray and carefully smooth the surface with a palette knife. Bake for 30-40 minutes, until the meringues are lightly browned and feel firm to the touch; they should peel away from the paper fairly easily. Remove and leave to cool completely.
Meanwhile, put all the compote ingredients in a saucepan and heat gently until the cherries release some liquid. Bring to a boil and cook for five or six minutes, until the cherries soften . Spoon the cherries into a bowl, leaving the juices in the pan. Bring the juices to a boil, reduce by just over half, then pour over the cherries and leave to cool.
Make the pistachio cream bywhipping the cream and pistachio creme in a bowl until just thickened and smooth.
To assemble, trim the edges of each meringue disc with a small serrated knife, using the 18cm plate or cake tin as a guide. Place one disc on a serving plate and top with some whipped cream. Make a slight 10cm-12cm-wide dip in the middle and spoon in some of the cherries (this will stop the juices spilling out). Top with another meringue disc and repeat with more cream and cherries, reserving a few for the top.
Place the final meringue disc on top and cover the top and sides with more cream, using a palette knife or bench scraper to smooth. Pat the chopped pistachios on to the sides.
Put any remaining cream into a piping bag fitted with a star nozzle and pipe on top, add the reserved cherries and chill until ready to serve.
