"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."
"Heat the oven to 170C (150C fan)/340F/gas 3. 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."
Discs of pistachio meringue are baked until crisp and then layered with pistachio cream and cherry compote to form a festive, cake-like dessert. The meringue softens slightly under the cream, producing a pleasingly chewy, cake-like texture. Pistachio creme offers sweetness and a soft green colour; pistachio butter can be used as a substitute with added sweetener. The recipe uses pistachio kernels, icing sugar, cornflour, egg whites, caster sugar, frozen cherries, lemon juice, whipping cream and pistachio creme. Meringues are piped into 18cm discs, baked at 170C (150C fan)/340F/gas 3, then assembled with the creams and compote.
Read at www.theguardian.com
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