Benjamina Ebuehi's Recipe for Cherry and Pistachio Meringue Cake
On this occasion, the traditional festive pav is making way for a similarly delightful meringue-based treat. Baked layers of pistachio-infused meringue are assembled with creamy pistachio filling and tart cherry sauce. While it sits, the discs become slightly from the moisture, creating a delightfully cake-like feel. Consider it a wonderful alternative for a festive dessert that omits traditional rich ingredients.
Festive Nut & Fruit Meringue Cake
Owing to the trend of a well-known confection, sweet pistachio paste is now readily available in many grocery stores. The spread is pre-sweetened and provides a beautiful pale green color. An alternative is pistachio butter if preferred, though the color may be duller 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 warming the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Take an 18cm cake ring, outline a circle on every sheet. Flip the paper over so the pen marks won't transfer the meringue.
Pulse together the 150g pistachios, icing sugar, cornflour, and salt until largely ground – some larger bits of pistachio are just fine.
In a large bowl and beat at medium speed until light and bubbly. Increase the speed and continue to whisk until the whites hold a soft peak. While still beating, slowly pour in the caster sugar until the meringue is glossy and forms stiff peaks.
Gently fold the ground nut mix into the meringue, being careful not to over-mix. Transfer the mixture into a bag fitted with a large tip and cut off about a generous opening from the tip.
Starting from the outer edge of each outline, fill the circle with meringue onto each tray. Even it out using a palette knife. Place in the oven until the meringues are lightly browned and are set to the touch. They should peel away cleanly when cool. Remove and cool completely.
Meanwhile, make the compote. Add the frozen cherries, lemon juice, and sugar in a pan and heat gently until the cherries start to thaw and liquid forms. Increase the heat to boil and cook for about five minutes until the cherries are broken down slightly. Spoon the cherries to a bowl, leaving the juices in the pan. Simmer the syrup until it has thickened slightly, then mix it back with the cherries. Leave to cool.
Prepare the cream layer, combine the whipping cream and pistachio creme in a bowl until it holds soft peaks.
To assemble, neaten the edges of each meringue disc with a small serrated knife, following the original circle. Place one disc on a platter and top with a generous amount of the whipped cream. Create a slight well (about 10cm-12cm wide) in the middle and place some of the cherries (to stop the syrup from leaking). Add another disc and layer again, saving a portion for the finish.
Place the final disc and mask the cake with the rest of the pistachio cream, smoothing it with a palette knife or bench scraper. Adhere the extra nuts onto the vertical surface.
Put the remaining filling into a pastry bag with a star tip and create swirls on top. Top with the reserved cherries and chill until ready to serve.