Dreamy Sour Cherry and Almond Roulade Recipe For Sweet Moments
Baking a delightful sour cherry and almond roulade creates pure culinary magic in your kitchen.
Sweet meets tart in this elegant dessert that whispers European charm.
Soft meringue layers embrace juicy cherries with nutty almond undertones.
Each slice promises a delicate balance of textures and flavors that dance across your palate.
Crisp edges give way to a tender interior filled with fruity brightness.
Crafted with simple ingredients, this roulade turns an ordinary afternoon into a memorable celebration.
Grab a fork and let the sensory journey begin!
What Sets Sour Cherry Almond Roulade Apart
Sour Cherry Almond Roulade Ingredients
Main Ingredients:
Egg Whites: Fresh, room-temperature whites for creating a light meringue.
Caster Sugar: Fine sugar for smooth meringue texture.
Fresh Sour Cherries: Tart cherries for intense fruity flavor.
Heavy Cream: Rich cream for creating soft, luxurious filling.
Greek Yogurt: Creamy yogurt to add tangy depth to the filling.
Additional Ingredients:
Meringue Additives:Sour Cherry Compote Ingredients:Garnish and Topping Ingredients:Dessert Guide for Sour Cherry Almond Roulade
Step 1: Whip Up Magical Meringue
Warm your oven to 150°C. Prepare a baking tray with grease and baking paper. Using a stand mixer, transform egg whites into fluffy clouds by beating with salt and cream of tartar. Slowly add caster sugar while continuing to beat until stiff peaks emerge. Gently sift cornflour over the mixture and fold in vinegar and vanilla. Spread the meringue evenly on the tray, sprinkle with flaked almonds, and bake for 30-35 minutes until golden. Let it cool slightly, then transfer to plastic wrap dusted with icing sugar. Carefully remove the baking paper and allow to cool completely.
Step 2: Create Luscious Cherry Compote
In a saucepan, combine:Cook over medium heat, stirring constantly for 10 minutes until the mixture thickens beautifully. Set aside to cool completely.
Step 3: Whip Up Creamy Filling
Grab your stand mixer and whip cream with icing sugar until soft peaks form. Introduce Greek yogurt and amaretto (if using), then continue whipping until firm peaks develop. Chill the mixture in the refrigerator.
Step 4: Roll Into Perfection
Spread half of the whipped cream over the cooled meringue. Drizzle half of the cherry compote on top. Gently roll the roulade using the plastic wrap as your guide. Carefully transfer to a serving plate.
Step 5: Final Flourish
Crown your roulade with remaining cream. Scatter fresh raspberries and extra almonds across the top. Dust with a light snowfall of icing sugar. Serve with additional compote on the side for an extra burst of cherry goodness.
Roulade Tips That Nail Sour Cherry and Almond Delight
How To Store Sour Cherry And Almond Roulade
Ideal Matches for Cherry Almond Roulade
Cherry Almond Roulade Takes
FAQs
The key ingredients are egg whites, caster sugar, salt, cream of tartar, cornflour, vinegar, and vanilla. These ingredients create a light, crisp meringue that forms the foundation of the roulade.
Yes, you can omit amaretto if you prefer a non-alcoholic version. The recipe will still be delicious, though the amaretto adds a subtle almond flavor that complements the sour cherries.
This roulade requires some intermediate baking skills. The meringue and compote need careful attention, but following the steps precisely will help you achieve a beautiful dessert. Practice and patience are key to success.
Sour cherries are ideal for this recipe, providing a tart contrast to the sweet meringue. Fresh or frozen sour cherries both work well, depending on seasonal availability.
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Sour Cherry and Almond Roulade Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
Description
Sweet sour cherry and almond roulade weaves European pastry magic into a delightful dessert experience. Rich almond meringue rolls around luscious cherry filling, creating a graceful finale perfect for summer gatherings and elegant dinner parties you’ll adore.
Ingredients
Main Ingredients:
- 4 egg whites (from free-range eggs), at room temperature
- 1 cup caster sugar
- 1/2 cup flaked almonds, plus extra for garnish
Stabilizing and Flavoring Ingredients:
- 1 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 tablespoon cornflour
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Finishing Ingredient:
- 2 tablespoons icing sugar
Instructions
- Prepare the foundational meringue base by preheating the oven to 150°C and meticulously lining a baking tray with parchment paper.
- Utilize a stand mixer to whip egg whites with salt and cream of tartar until they transform into a fluffy texture. Gradually incorporate caster sugar, continuing to beat until the mixture develops stiff, glossy peaks.
- Gently sift cornflour over the meringue, folding it delicately to maintain the mixture’s airy structure. Incorporate vinegar and vanilla essence with precise, gentle movements.
- Spread the meringue evenly across the prepared tray, sprinkle generously with flaked almonds, creating a delicate, textured surface.
- Bake the meringue until it achieves a golden, crisp exterior, approximately 30-35 minutes. Allow it to cool slightly before transferring onto plastic wrap dusted with icing sugar.
- Craft the sour cherry compote by combining cherries, sugar, lemon juice, amaretto, cornflour, and water in a saucepan. Simmer and stir until the mixture thickens and develops a rich, glossy consistency.
- Whip cream and icing sugar in a stand mixer until soft peaks form. Fold in Greek yogurt and amaretto, continuing to whip until the filling reaches a firm, luxurious texture.
- Carefully spread whipped cream over the cooled meringue, creating an even layer. Drizzle cherry compote across the cream, ensuring balanced distribution.
- Using the plastic wrap as a guide, gently roll the roulade, maintaining its structural integrity and aesthetic appeal.
- Transfer the roulade to a serving plate, embellishing with remaining cream, fresh raspberries, additional almonds, and a delicate dusting of icing sugar.
- Serve alongside extra cherry compote, inviting guests to enhance their culinary experience with an additional fruity flourish.
Notes
- Maintain precise egg white whipping to ensure meringue’s perfect texture, beating until stiff glossy peaks form without overworking the mixture.
- Prevent meringue cracking by cooling gradually, using plastic wrap technique and avoiding sudden temperature changes during rolling process.
- Select tart sour cherries for balanced sweetness, enhancing the dessert’s complex flavor profile and providing vibrant color contrast.
- Experiment with alternative liqueurs like kirsch or orange liqueur if amaretto isn’t available, adapting the recipe to personal taste preferences.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 150
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Marcus Hale
Founder & Recipe Storyteller
Expertise
Education
Holyoke Community College – HCC-MGM Culinary Arts Institute
Marcus grew up surrounded by maple trees, farm stands, and the smell of Sunday stew simmering on the stove. After earning his Culinary Arts Certificate from the HCC-MGM Culinary Arts Institute, he knew he didn’t want to work in fancy kitchens, he wanted to cook for real people.
At Whip Up Cook Up, Marcus is the guy turning memories into meals. His recipes are fast, full of flavor, and built for home cooks who want big taste without the drama.