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
Scale
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