The first crack of the oven door released a wave of sweetness that lured everyone into the kitchen—a true testament to the magic of baking. This Sour Cherry and Almond Roulade has become my go-to dessert for gatherings, combining the airy lightness of meringue with a luscious cream filling and a tantalizing cherry compote. Not only is this festive treat a stunning centerpiece, but it also comes together quickly, making it a perfect choice for home chefs eager to impress without the stress. Whether you’re hosting a holiday party or simply craving something special, this roulade is the delicious answer that suits any occasion. Have you ever tried a dessert that steals the spotlight?
Why is this roulade so special?
Elegant presentation: This Gorgeous Sour Cherry and Almond Roulade isn’t just delightful in taste; it also makes for an impressive visual centerpiece at any gathering.
Versatile: You can effortlessly swap out the cherries for other fruits or even chocolate, allowing you to customize it to suit any palate!
Quick preparation: Despite its elegant look, the recipe comes together quickly, ideal for busy home chefs eager for a beautiful dessert.
Crowd-pleaser: With its pleasing balance of sweet meringue and tart cherry compote, this dessert will satisfy your guests and have them coming back for seconds!
Cultural flair: Inspired by classic French desserts, this roulade carries a timeless charm that brings a touch of elegance to your festive celebrations.
Sour Cherry and Almond Roulade Ingredients
For the Meringue
- Egg Whites – Ensure they are at room temperature for optimal beating and airy texture.
- Salt – Enhances the flavor in the meringue without overpowering it; use in moderation.
- Cream of Tartar – Stabilizes the egg whites, crucial for achieving those stiff peaks.
- Caster Sugar – Adds sweetness and moisture; superfine sugar is a good alternative.
- Cornflour – Contributes to the lightness of the meringue; avoid substitutions for best results.
- White Vinegar – Helps stabilize the egg whites; lemon juice works as a suitable substitute.
- Vanilla Extract – Enhances flavor; consider almond extract for a unique twist.
- Flaked Almonds – Adds delightful texture and flavor; chopped almonds can also be used.
For the Cherry Compote
- Frozen Pitted Cherries – Provide tartness as the base for the compote; fresh cherries can be used when in season.
- Lemon Juice – Brightens the cherry flavor; no substitutions needed, but sweetness can be adjusted.
For the Cream Filling
- Icing Sugar – Sweetens the whipped cream; granulated sugar is an alternative if icing is unavailable.
- Thickened Cream – Offers creaminess as the base; whipped coconut cream is a dairy-free alternative.
- Plain Greek Yoghurt – Adds tanginess and creaminess to the filling; replace with sour cream if necessary.
- Liqueur (Amaretto or Cointreau) – Adds optional flavor; you may omit this for a non-alcoholic version.
With these thoughtfully chosen ingredients, you can create your own Sour Cherry and Almond Roulade that’s not only a treat for the taste buds but also a feast for the eyes!
Step‑by‑Step Instructions for Sour Cherry and Almond Roulade
Step 1: Prepare the Meringue
Preheat your oven to 150°C (130°C fan) and prepare a baking tray by greasing and lining it with parchment paper. In a clean bowl, beat the room-temperature egg whites with a pinch of salt and cream of tartar until frothy. Gradually add the caster sugar while continuing to beat until stiff peaks form. Sift in the cornflour, then gently fold in the white vinegar and vanilla extract.
Step 2: Bake the Meringue
Spread the prepared meringue evenly across the lined tray, ensuring it covers the surface completely. Sprinkle the flaked almonds on top for added texture and flavor, creating a beautiful contrast. Bake the meringue in the preheated oven for 30-35 minutes or until it turns a light golden color. Once baked, cool briefly before transferring the meringue onto a dusted plastic wrap, allowing it to cool completely.
Step 3: Make the Cherry Compote
In a saucepan, combine the frozen pitted cherries, sugar, lemon juice, cornflour, and water. Heat over medium flame, stirring frequently, and allow the mixture to cook for about 10 minutes, or until it thickens and bubbles. Once the desired thickness is reached, remove the compote from the heat and let it cool, which will enhance the tart taste perfectly against the sweet meringue.
Step 4: Whip the Cream Filling
In a mixing bowl, beat the thickened cream and icing sugar until soft peaks begin to form. For added richness, incorporate the plain Greek yoghurt and the liqueur, if using, then continue beating until the mixture forms firm peaks. This creamy filling will complement the airy meringue and tart cherry compote in your Sour Cherry and Almond Roulade.
Step 5: Assemble the Roulade
Once the meringue has cooled, spread half of the whipped cream filling evenly across its surface, ensuring it reaches the edges. Next, dollop half of the cherry compote on top, allowing it to spread slightly. Using the plastic wrap for assistance, carefully roll the meringue tightly from one end to the other, forming a beautiful log shape that looks as delightful as it tastes.
Step 6: Finish and Serve
Carefully place the assembled roulade on a serving plate, seam side down. Top it with the remaining whipped cream filling and garnish with fresh raspberries and extra flaked almonds for a splash of color. To elevate the presentation, dust the surface with icing sugar before serving alongside the leftover cherry compote for drizzling.
Sour Cherry and Almond Roulade Variations
Feel free to unleash your creativity with this versatile recipe and make it your own!
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Berry Burst: Swap out cherries for mixed berries like strawberries or blueberries for a delightful fresh twist. The brighter colors and flavors will dance on your palate, bringing joy in every bite!
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Chocolate Delight: Incorporate chocolate mousse in place of the cream filling. Rich chocolate paired with the tart cherries creates an indulgent dessert that chocolate lovers will adore.
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Nutty Variations: Try using pistachios or hazelnuts instead of almonds for a unique flavor profile with an earthy crunch. This small change can lead to a whole new taste experience!
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Dairy-Free Option: Use whipped coconut cream to replace the thickened cream for a dairy-free version. It’s fluffy and adds a lovely coconut hint that pairs beautifully with the cherries.
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Tropical Twist: Replace the cherry compote with a mango or passion fruit purée for a tropical flair. The sunny flavors are perfect for summer gatherings!
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Spiced Surprise: Add a touch of cinnamon or nutmeg to the cream filling for warmth and depth. These spices complement the sweetness of the meringue and the tartness of the cherries beautifully.
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Gourmet Touch: Infuse the cream filling with lavender or rose water for a fragrant twist that elevates this dessert into something truly special. This unexpected addition will impress and delight your guests!
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Citrus Zing: Add lemon or lime zest into the cream filling for a refreshing brightness. It cuts through the sweetness while enhancing your flavor journey.
With these variations, you’ll find endless possibilities to embark upon every time you make the Sour Cherry and Almond Roulade. For more ideas, check out our scrumptious Spicy Korean Fried chicken or get inspired by our vibrant Harvest Brie Cheddar salad!
What to Serve with Sour Cherry and Almond Roulade
The delightful experience of enjoying this roulade is only enhanced through thoughtful pairings that awaken every taste bud at your gathering.
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Fresh Berries: Their vibrant sweetness complements the tart cherry compote perfectly and adds a pop of color to your presentation.
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Vanilla Ice Cream: A smooth, creamy contrast to the crisp meringue will delight your guests and elevate the dessert experience.
Indulging in a slice alongside a scoop of ice cream creates a heavenly balance between warm flavors and cool creaminess.
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Mint Chiffonade: The refreshing notes of mint bring a new, exciting dimension to your dessert, refreshing the palate between bites.
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Coconut Macaroons: Their chewy texture and subtle sweetness pair wonderfully with the lightness of the roulade, creating delightful contrasts.
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Elderflower Cordial: Serve this floral, lightly sweet drink alongside for a beautiful beverage that harmonizes with the dessert’s flavors.
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Chocolate Sauce: Drizzling a rich, velvety chocolate sauce can layer on more flavor, especially for chocolate lovers.
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Sparkling Water with Lime: A bubbly, refreshing drink will cleanse the palate and balance the sweetness of the roulade.
Each of these pairings creates a full sensory experience, ensuring that your Sour Cherry and Almond Roulade is the sweet star it deserves to be!
How to Store and Freeze Sour Cherry and Almond Roulade
Fridge: Store any leftover roulade covered in plastic wrap in the refrigerator for up to 2 days. The meringue may lose its crispy texture over time.
Freezer: If you need to freeze the roulade, wrap it tightly in plastic wrap and then in aluminum foil. It can stay frozen for up to 1 month.
Reheating: To enjoy the frozen version, let it thaw in the refrigerator overnight. Avoid reheating in the oven, as it may affect the meringue’s texture.
Serving: For the best experience, serve the sour cherry and almond roulade fresh with added whipped cream and compote after storing.
Expert Tips for Sour Cherry and Almond Roulade
- Room Temperature Eggs: Ensure egg whites are at room temperature to achieve the best volume when whipped. Cooler eggs may lead to less airy meringue.
- Monitor Baking: Keep a close watch during baking; the meringue should be golden on the outside but soft inside. Underbaking may result in a soggy roulade.
- Avoid Cracks: If cracks form, don’t worry! Cover them with extra cream and fresh fruit for a beautiful presentation.
- Clean Utensils: Use clean, grease-free bowls and beaters for whipping egg whites. Any fat can inhibit their ability to reach stiff peaks.
- Fruit Variations: Feel free to customize by substituting cherries with a variety of fruits, like strawberries or raspberries, to create your own version of the sour cherry and almond roulade.
Make Ahead Options
These Sour Cherry and Almond Roulades are a fantastic choice for meal prep, allowing you to impress guests without the last-minute rush! You can prepare the meringue up to 24 hours in advance; simply bake and cool it completely before wrapping it tightly in plastic wrap and refrigerating. The cherry compote can also be made up to 3 days ahead—just store it in an airtight container in the fridge to keep its flavors fresh. On the day you plan to serve, whip the cream filling quickly and assemble the roulade by spreading half the filling and cherry compote before rolling it up. With these make-ahead options, you’ll enjoy dessert that’s just as delicious as if made fresh, all while saving precious time!
Sour Cherry and Almond Roulade Recipe FAQs
What type of cherries should I use for the compote?
Absolutely! You can use frozen pitted cherries for convenience, especially when fresh ones are out of season. If you opt for fresh cherries, be sure they’re ripe for the best flavor. Look for cherries that are bright in color and firm to the touch, with no dark spots or blemishes.
How should I store leftover roulade?
Stored properly, your sour cherry and almond roulade can be kept in the refrigerator for up to 2 days. Wrap it gently in plastic wrap to minimize moisture loss, but be aware that the meringue may soften slightly over time. For longer storage, see the freezing tips below!
Can I freeze the roulade for later?
Yes, you can freeze the roulade! To do so, first, let it cool completely after assembly. Then, wrap it tightly in plastic wrap followed by a layer of aluminum foil (to prevent freezer burn). It can be frozen for up to 1 month. When you’re ready to enjoy it, thaw it in the refrigerator overnight. Avoid reheating as this may compromise the meringue’s delicate texture.
What if my meringue cracks during baking?
No worries at all! Cracks can happen, especially with meringue desserts. If this occurs, simply cover the imperfections with your remaining cream filling and sprinkle fresh fruit on top. It will still look beautiful and taste divine!
Are there any dietary considerations I should be aware of?
Yes! This dessert contains both eggs and dairy. If you’re making it for guests with dietary restrictions, you can substitute the thickened cream with whipped coconut cream for a dairy-free option, and ensure all other ingredients (like sugar and cornflour) are gluten-free certified for those needing gluten-free settings. Always check for allergies when serving!
Sour Cherry and Almond Roulade: A Festive Sweet Treat
Ingredients
Equipment
Method
- Preheat your oven to 150°C (130°C fan) and prepare a baking tray by greasing and lining it with parchment paper. In a clean bowl, beat the room-temperature egg whites with a pinch of salt and cream of tartar until frothy.
- Gradually add the caster sugar while continuing to beat until stiff peaks form. Sift in the cornflour, then gently fold in the white vinegar and vanilla extract.
- Spread the prepared meringue evenly across the lined tray, ensuring it covers the surface completely. Sprinkle the flaked almonds on top. Bake the meringue for 30-35 minutes or until light golden. Cool briefly before transferring it onto a dusted plastic wrap to cool completely.
- In a saucepan, combine frozen pitted cherries, sugar, lemon juice, cornflour, and water. Heat over medium flame, stirring frequently, and allow to cook for about 10 minutes or until thick.
- In a mixing bowl, beat thickened cream and icing sugar until soft peaks begin to form. Incorporate Greek yoghurt and liqueur, then continue beating until firm peaks form.
- Once the meringue has cooled, spread half of the whipped cream filling evenly across its surface, dollop half of the cherry compote on top, and roll tightly into a log.
- Place the assembled roulade on a serving plate, seam side down. Top with remaining cream filling, garnish with fresh raspberries and extra flaked almonds, and dust with icing sugar before serving.
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