bohemianwanderer – This layered pistachio meringue cake with cherry compote is perfect for serving 12 to 16 people. It combines nutty crunch, airy meringue, and fruity sweetness in a visually stunning dessert. Preheat the oven to 170C (150C fan)/340F/gas 3½. Line three baking trays with greaseproof paper. Use an 18cm plate or cake tin to draw a circle outline, then turn the paper upside down to prevent pen marks from touching the meringue. Pulse 150g pistachio kernels, 50g icing sugar, 1 tsp cornflour, and a pinch of salt in a food processor. Some slightly larger pistachio pieces are fine.
Whisk 165g egg whites on medium speed until foamy. Increase to medium-high and beat to soft peaks. Gradually add 155g caster sugar while mixing until the meringue is thick, stiff, and glossy. Fold the pistachio mixture into the meringue carefully, preserving airiness. Spoon the mixture into a large piping bag and snip about an inch from the tip.
Pipe meringue discs on the prepared trays, using the template for guidance. Smooth the surface with a palette knife. Bake for 30–40 minutes until lightly browned and firm. Let cool completely before removing from the paper. For the cherry compote, combine 350g frozen cherries, ½ lemon juice, and 60g caster sugar in a saucepan. Heat gently until cherries release liquid. Boil for 5–6 minutes until soft. Spoon the cherries into a bowl, leaving the juice in the pan. Reduce the juice by just over half and pour it over the cherries. Let cool completely.
Making the Pistachio Cream and Assembling the Cake
To make the pistachio cream, whip 600ml whipping cream with 60g pistachio creme until just thickened and smooth. Set aside. Trim the edges of each meringue disc with a small serrated knife, using the 18cm plate as a guide. Place one disc on a serving plate and spread a layer of whipped pistachio cream on top.
Make a 10–12cm-wide dip in the center and spoon in some cherry compote. This prevents the juice from spilling out. Repeat with another meringue disc, cream, and cherries. Reserve a few cherries for decoration. Place the final disc on top. Cover the top and sides with remaining cream, smoothing with a palette knife or bench scraper. Press chopped pistachios along the sides for texture and visual appeal.
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Pipe any remaining cream on top using a star nozzle. Decorate with the reserved cherries. Chill the cake until ready to serve, allowing flavors to meld and the meringues to soften slightly under the cream. This layered pistachio meringue cake offers a balance of crunchy, creamy, and fruity flavors, making it ideal for celebrations. The combination of nutty pistachio, rich cream, and sweet-tart cherries creates a memorable dessert centerpiece.
