Name: Sour Cherry and Almond Roulade for Festive Flavor Bliss
Prep time: 30 min
Cook time: 35 min
Total time: 125 min
Ingredients: 4 large Egg Whites (Use room temperature for better volume.); 1/4 teaspoon Salt (Enhances flavor and stabilizes the egg whites.); 1/2 teaspoon Cream of Tartar (Stabilizes the egg whites.); 220 grams Caster Sugar (Adds sweetness and gloss; substitute with superfine sugar if needed.); 1 tablespoon Cornflour (Adds stability to the meringue.); 1 teaspoon Vinegar (Enhances the meringue's stability.); 1 teaspoon Vanilla Extract (Adds rich flavor; swap with almond extract for a nutty twist.); 75 grams Flaked Almonds (Provides a delightful crunch; can replace with chopped pistachios.); 400 grams Frozen Pitted Cherries (The main flavor; fresh cherries can be used in season.); 100 grams Caster Sugar (for compote) (Sweetens the tart cherries; adjust based on sweetness preference.); 2 tablespoons Lemon Juice (Brightens the compote.); 100 milliliters Alcohol (Amaretto or Cointreau) (Optional but enhances flavor.); 300 milliliters Thickened Cream (Base for the filling; heavy cream can be substituted.); 150 grams Greek Yoghurt (Adds tang and texture; can replace with sour cream.); 1 tablespoon Icing Sugar (For dusting; optional.); 200 grams Fresh Raspberries (Optional garnish for a stunning presentation.)

The moment I unwrapped the delicate layers of my Sour Cherry and Almond Roulade, memories of festive gatherings came flooding back. This dessert is a delightful twist on traditional meringue, coming together with a crispy exterior that contrasts beautifully with the creamy filling. What sets this roulade apart is its gluten-free allure, making it ideal for anyone looking to savor seasonal flavors without compromising on taste. Perfectly quick to prepare, it’s a stunning centerpiece that will undoubtedly impress your guests at any celebration. With a luscious amaretto cream and a tart cherry compote, each bite dances with refreshing brightness. Who wouldn’t want to indulge in a dessert that combines elegance with such vibrant, exhilarating flavors? Are you ready to create this show-stopping treat in your kitchen?

Why will you fall in love with this roulade?

Game-Changer: This Sour Cherry and Almond Roulade is a delectable gluten-free dessert that brings festive cheer to your table.

Fresh Seasonal Flavors: Combining tart cherries with a sweet meringue base creates a celebration of flavor on your palate.

Easy to Prepare: With simple ingredients and straightforward steps, you’ll impress your guests in no time.

Beautiful Presentation: Its elegant layers and vibrant colors make it a captivating centerpiece at any gathering.

Crowd-Pleaser: This dessert has the magic to convert even the most ardent fast food fans into meringue lovers! If you’re looking for more deliciously easy recipes, check out my Mac Meatloaf Casserole or Beef Pasta Skillet.

Dive into the world of sweets with this unique roulade, and enjoy every delectable bite!

Sour Cherry and Almond Roulade Ingredients

For the Meringue Base

Egg Whites – Provides structure for the meringue base; use room temperature for better volume.
Salt – Enhances flavor and stabilizes the egg whites.
Cream of Tartar – Stabilizes the egg whites during beating to prevent collapse.
Caster Sugar – Adds sweetness and gloss; substitute with superfine sugar if needed.
Cornflour – Adds stability to the meringue; no substitute recommended.
Vinegar – Enhances the meringue’s stability; avoid substitutions.
Vanilla Extract – Adds rich flavor; swap with almond extract for a nutty twist.
Flaked Almonds – Provides a delightful crunch; can replace with chopped pistachios.

For the Cherry Compote

Frozen Pitted Cherries – The main flavor; fresh cherries can be used in season.
Caster Sugar (for compote) – Sweetens the tart cherries; adjust based on sweetness preference.
Lemon Juice – Brightens the compote; lime juice makes a good alternative.

For the Cream Filling

Alcohol (Amaretto or Cointreau) – Adds depth to the cream; optional but enhances flavor.
Thickened Cream – Base for the filling; heavy cream can be substituted.
Greek Yoghurt – Adds tang and texture; can replace with sour cream, but it’s optional.

For Serving

Icing Sugar – For dusting; optional but adds visual appeal.
Fresh Raspberries – Optional garnish for a stunning presentation.

Embrace the magic of this Sour Cherry and Almond Roulade and let its festive flavors delight your taste buds!

Step‑by‑Step Instructions for Sour Cherry and Almond Roulade

Step 1: Preheat the Oven
Begin by preheating your oven to 150°C (130°C for fan ovens). While the oven warms, prepare a baking tray by greasing it lightly and lining it with baking paper to ensure easy removal of the meringue. The goal is to create a stable base for your Sour Cherry and Almond Roulade.

Step 2: Prepare the Meringue Mixture
In the bowl of a stand mixer, combine room temperature egg whites, salt, and cream of tartar. Using the whisk attachment, beat on medium speed until the mixture becomes frothy, approximately 2–3 minutes. This initial stage is crucial for incorporating air, which will provide the lovely volume needed for the meringue.

Step 3: Incorporate the Sugar
Gradually add caster sugar to the frothy egg whites, increasing the mixer speed to high. Continue to beat for 8–10 minutes or until stiff peaks form and the meringue is glossy. Carefully fold in the cornflour, vinegar, and vanilla extract, ensuring not to deflate the mixture, as this meringue is the foundation of the roulade.

Step 4: Spread and Bake the Meringue
Gently spread the meringue mixture onto the prepared baking tray, using a spatula to create an even layer. Sprinkle flaked almonds generously over the top for added crunch. Place the tray in the preheated oven and bake for 30–35 minutes, or until the meringue is golden brown and dry to the touch.

Step 5: Cool the Meringue
Once baked, remove the meringue from the oven and let it cool for 5–10 minutes. Carefully turn the meringue onto a sheet of dusted plastic wrap, allowing it to cool completely for about 1 hour. This step is vital for maintaining the structure of your Sour Cherry and Almond Roulade when rolling it.

Step 6: Make the Cherry Compote
In a saucepan, combine frozen pitted cherries, sugar, lemon juice, cornflour, and a splash of water. Cook over medium heat for 10 minutes, stirring gently until the mixture thickens and becomes syrupy. Once ready, set the compote aside to cool while you prepare the cream filling.

Step 7: Prepare the Cream Filling
In a mixing bowl, whip thickened cream and icing sugar until soft peaks form. Gently fold in Greek yoghurt and your choice of liqueur, mixing until firm peaks are achieved. This creamy layer will complement the sour cherry compote and add a luxurious texture to your Sour Cherry and Almond Roulade.

Step 8: Assemble the Roulade
Spread half of the whipped cream filling evenly over the cooled meringue, followed by half of the cherry compote. Carefully roll the meringue from the long side, using the plastic wrap to assist you. Keep the roulade tight yet gentle to preserve its delicate structure while rolling.

Step 9: Final Touches and Serve
Transfer your rolled roulade to a serving plate. Top it with the remaining cream filling, fresh raspberries, and extra almonds for a beautiful presentation. For a finishing touch, dust with icing sugar, adding a touch of elegance before serving. Your Sour Cherry and Almond Roulade is now ready to dazzle your guests!

What to Serve with Sour Cherry and Almond Roulade

Elevate your dessert table by pairing this vibrant roulade with delightful accompaniments that enhance its festive charm.

Creamy Vanilla Ice Cream: A scoop adds a satisfying creaminess that beautifully balances the tartness of the cherry compote and the sweetness of the meringue.
Fresh Berry Salad: A medley of berries brings freshness and a burst of flavors, contrasting perfectly with the rich creamy filling and elevating the dessert experience.
Almond Biscotti: These crunchy, nutty cookies provide a delightful texture contrast, making each bite a more exciting culinary adventure.
Espresso or Coffee: The robust flavor of a good brew complements the sweetness of the roulade, allowing the festive flavors to shine brighter in your palate.
Sparkling White Wine: The effervescence of sparkling wine and its crisp flavor profile cuts through the richness of the cream, enhancing the overall tasting experience.
Chocolate Ganache Drizzle: For chocolate lovers, a light drizzle adds decadence and depth to the roulade without overshadowing its beautiful cherry and almond notes.

Pairing your Sour Cherry and Almond Roulade with these enchanting additions transforms a delicious dessert into a full culinary celebration. Enjoy every bite!

How to Store and Freeze Sour Cherry and Almond Roulade

Fridge: Store any leftover roulade in an airtight container in the refrigerator for up to 2 days. This keeps the flavors fresh while maintaining its delicate texture.

Freezer: If you need to freeze, slice the roulade and wrap each piece tightly in plastic wrap, then place in a sealed freezer bag. It can be frozen for up to 3 months.

Reheating: Thaw in the fridge overnight before serving. Avoid reheating in the microwave, as this can affect the meringue’s texture. Enjoy the delightful flavors of your Sour Cherry and Almond Roulade at your leisure!

Make Ahead Options

This Sour Cherry and Almond Roulade is a fantastic choice for meal prep and can save you precious time during busy festivities! You can prepare the meringue base up to 24 hours in advance, allowing it to cool completely before wrapping it tightly in plastic wrap and refrigerating. Additionally, the cherry compote can be made up to 3 days ahead, stored in an airtight container in the fridge. When it’s time to serve, whip the cream and assemble your roulade. Simply spread the cream filling and layer the cherry compote, then roll it up before garnishing it with fresh raspberries and icing sugar. This way, you’ll enjoy the same delightful flavors while effortlessly impressing your guests!

Sour Cherry and Almond Roulade Variations

Feel free to get creative with your roulade and explore fun twists that will delight your taste buds!

Berry Bliss: Swap the sour cherries for fresh strawberries, blueberries, or raspberries for a different fruity vibe. Each berry brings its own unique tanginess, creating a delightful contrast with the cream.
Nutty Variation: Instead of flaked almonds, try using crushed hazelnuts or pecans for a different crunch and nutty flavor. The toasted essence is perfect for enhancing the rich layers of the roulade.
Chocolate Lovers: For a decadent twist, fold cocoa powder into the meringue or mix in chocolate shavings with the cream filling. This will transform your dessert into a dreamy chocolate indulgence!
Citrus Zest: Brighten things up by adding zest from an orange or lemon to the cream filling. This additional brightness will elevate the flavors and add a refreshing note to each bite.
Vegan Option: Substitute the egg whites with aquafaba (chickpea water) to create a vegan-friendly version. The result will be just as fluffy and delightful, ensuring everyone can enjoy this treat.
Spiced Up: Add a sprinkle of cinnamon or nutmeg to the cherry compote for an inviting warmth. These spices can turn your roulade into a comfort dessert, making it perfect for cozy evenings.
Chai Twist: For a spiced flavor profile, steep chai tea in your cream before whipping it. The aromatic spices will bring a unique depth to your roulade.

For more delectable ideas, consider making a One Pot Beef or trying my flavorful Beef Pasta Skillet. These suggestions are perfect for expanding your culinary repertoire while ensuring every meal is memorable!

Expert Tips for Sour Cherry and Almond Roulade

Egg Whites Matter: Ensure your egg whites are at room temperature to achieve maximum volume when whipping; this makes a world of difference in the meringue.
Clean Equipment: Before you get started, make sure all bowls and beaters are free of grease. Any residue can hinder the egg whites from whipping properly.
Chill for Success: For even better results, chill your mixing bowl and beaters before whipping egg whites. The cold temperature will help the egg whites whip to their full potential.
Watch for Cracks: Meringues can crack during baking. If this happens, don’t worry! Simply cover the imperfections with cream and cherries when serving your Sour Cherry and Almond Roulade.
Mix it Just Right: When folding in the cornflour and vinegar, be gentle to maintain the lightness of the meringue. Over-mixing can deflate the air you’ve worked hard to incorporate.
Serve Chilled: This delightful roulade is best enjoyed chilled. Prepare it ahead for gatherings and let it rest in the fridge for a refreshing treat that your guests will love.

Sour Cherry and Almond Roulade Recipe FAQs

Can I use fresh cherries instead of frozen for the compote?
Absolutely! If you have access to fresh cherries in season, feel free to use them instead of frozen. Simply pit and chop them, adding them directly to the saucepan with sugar and lemon juice. The flavor will be even more vibrant!

How should I store the leftovers?
Leftover Sour Cherry and Almond Roulade can be stored in an airtight container in the fridge for up to 2 days. This helps retain freshness while keeping the meringue’s delicate texture.

Can I freeze the roulade for later?
Yes! To freeze, slice the roulade into individual pieces and wrap each slice tightly in plastic wrap. Place the wrapped pieces in a sealed freezer bag and they will be good for up to 3 months. When you’re ready to enjoy, simply thaw in the refrigerator overnight.

What if my meringue cracks while baking?
It’s completely normal for meringue to crack. If it happens, don’t worry! Just cover the cracks with the cream filling and cherry compote when assembling the roulade. This little trick will not only hide imperfections but also add more flavor!

Are there any dietary considerations I should keep in mind?
This recipe is gluten-free due to its meringue base. However, if you or your guests have allergies, ensure that the almonds and any alcohol used are safe for consumption. For a nut-free version, you can replace flaked almonds with chopped pistachios or simply leave them out.

What ingredients ensure the meringue stays stable?
The combination of cream of tartar and vinegar is key to stabilizing the egg whites in the meringue. Make sure to use them both, as they help prevent the meringue from collapsing. For best results, keep your mixing bowl and utensils free from grease, as even the smallest bit can affect how well your egg whites whip!