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Preheat the oven to 150ºC and line a flat baking tray (30 x 40cm) with baking paper.
Place the egg whites into a stand mixer with a whisk attachment and beat on medium-high, until soft peaks form. With the mixer running, gradually add the sugar, 1-2 tbs at a time then add the cornflour and vanilla and beat until combined.
Spread the meringue mix out into a rectangle on the baking tray and sprinkle over 2 tbs of the pistachio nuts. Place into the oven and bake for 15-20 minutes until just golden brown. Remove from the oven and allow to cool.
Make the cherry compote by placing cherries, orange juice, sugar and vanilla into a small saucepan and heat over medium heat with the lid on until the cherries are soft. Remove the cherries and bring the liquid to a simmer for 5 minutes to reduce to a syrup. Set aside once thickened.
Place the cream into the bowl of a stand mixer and beat for 2-3 minutes until thick. Take 1-2 tbs of cream and place it into a small bowl with the pistachio paste. Mix to combine then return this to the cream and mix for 20 seconds to combine.