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.