Preheat your oven to 150°C (130°C for fan ovens) and prepare a baking tray by greasing it lightly and lining it with baking paper.

Combine egg whites, salt, and cream of tartar in a stand mixer bowl. Beat on medium speed until frothy, about 2–3 minutes.

Gradually add caster sugar while increasing mixer speed to high. Beat for 8–10 minutes until stiff peaks form, then fold in cornflour, vinegar, and vanilla extract.

Spread the meringue mixture onto the baking tray evenly and sprinkle flaked almonds on top. Bake for 30–35 minutes until golden brown.

Let the meringue cool for 5–10 minutes then turn it onto dusted plastic wrap to cool completely for about 1 hour.

In a saucepan, combine frozen pitted cherries, sugar, lemon juice, cornflour, and a splash of water. Cook over medium heat for 10 minutes until thick and syrupy.

Whip thickened cream and icing sugar until soft peaks form, then fold in Greek yoghurt and your choice of liqueur until firm peaks form.

Spread half of the whipped cream filling over the cooled meringue, then half of the cherry compote, and gently roll the meringue from the long side.

Transfer the rolled roulade to a serving plate, top with remaining cream filling, raspberries, and extra almonds. Dust with icing sugar before serving.