Benjamina Ebuehi's Recipe for Nutty Cherry Meringue Cake

On this occasion, my usual Christmas dessert is being swapped for a similarly delightful meringue-based treat. Golden rounds of meringue with pistachio are layered with a lush pistachio cream and a vibrant cherry compote. While it sits, the meringue layers give slightly beneath the filling, creating a soft and tender feel. This makes a fantastic choice for a festive dessert free from chocolate, alcohol, or dried fruit.

Festive Nut & Fruit Meringue Cake

Thanks to the craze of a well-known confection, ready-made pistachio spread is now readily available in local shops. This product is sugar-added and imparts a subtle verdant shade. One might use unsweetened nut butter as a substitute, though the hue might be muddier and it may require 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

Begin by preheating the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with baking paper. Using an 18cm plate or cake tin, draw a circle on the parchment. Invert the paper so the ink don't come into contact the meringue.

Using a processor the 150g pistachios, icing sugar, cornflour, and salt until finely processed – some larger bits of pistachio are desirable.

Using a stand mixer and beat at medium speed until frothy. Whisk more vigorously and continue to whisk until the whites hold a soft peak. While still beating, gradually add the caster sugar until the meringue is glossy and forms stiff peaks.

Gently fold the pistachio mixture into the meringue, taking care not to over-mix. Place the batter into a pastry bag and trim about a generous opening from the tip.

Beginning at the perimeter of each outline, fill the circle with meringue onto each tray. Smooth the surface gently. Bake for 30-40 minutes until the meringues are gently colored and sound hollow when tapped. They should release easily when cool. Take out and let cool.

While the meringues bake, combine the compote ingredients. Place all compote ingredients in a pot and cook on a medium-low flame until the cherries soften. Increase the heat to boil and cook for five or six minutes until the cherries are tender. Transfer the fruit to a bowl, leaving the juices in the pan. Boil the juices until it has halved in volume, then mix it back with the cherries. Leave to cool.

Prepare the cream layer, beat the whipping cream and pistachio creme in a bowl until just thickened.

When building the cake, trim the sides of each meringue disc with a gentle sawing motion, using the 18cm guide. Position the bottom meringue on a platter and top with a layer of the whipped cream. Make a shallow dip (about 10cm-12cm wide) in the top and spoon in some of the cherries (this contains the syrup from leaking). Top with the next meringue layer and repeat the process, setting aside a portion for the final garnish.

Place the final disc and cover the top and sides with the leftover filling, spreading it with a offset spatula. Adhere the extra nuts 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 refrigerate before serving.