As I rolled out the meringue, the anticipation was palpable—this sour cherry and almond roulade was about to become the star of my dessert table. This confection showcases a delightful combination of a light, crispy meringue shell cradling a tangy cherry compote that dances beautifully with the rich, nutty notes of almonds. With its elegant presentation and easy preparation, it promises to impress anyone lucky enough to taste it. Plus, it’s highly customizable; whether you’re in the mood for mixed berries or want a nutty twist, the options are endless. So, are you ready to elevate your dessert game and create something truly memorable? Let’s get started!
Why Make Sour Cherry and Almond Roulade?
Impressive Presentation: This roulade is a show-stopper, boasting an elegant roll that makes it perfect for special occasions.
Flavor Harmony: The tart cherry compote and nutty almonds create a delectable combination that will have everyone asking for seconds.
Easy Preparation: With just a few simple steps, you can achieve a gourmet dessert that looks and tastes professional, just like a New Orleans Bisque.
Customizable Treat: Feel free to substitute with seasonal fruits or different nuts, like pistachios or hazelnuts, adding your personal touch!
Light Yet Indulgent: Experience the crispy exterior contrasted by a light, airy filling that’s rich in flavors, making it a delightful choice after any meal.
Elevate your dessert repertoire and impress your guests—this sour cherry and almond roulade is sure to become a favorite!
Sour Cherry and Almond Roulade Ingredients
For the Meringue
• Egg Whites – Provides structure and stability; use room temperature eggs for better volume.
• Salt – Enhances flavor; essential for egg white stabilization.
• Cream of Tartar – Stabilizes the meringue; can be substituted with lemon juice if unavailable.
• Caster Sugar – Adds sweetness and helps achieve stiff peaks; avoid using granulated sugar to prevent graininess.
• Cornflour – Contributes to the meringue texture; no substitutes, so do not omit.
• White Vinegar – Provides meringue stability; can use lemon juice as an alternative.
• Vanilla Extract – Adds lovely flavor; replace with almond extract for a stronger nutty taste.
• Flaked Almonds – Provides texture and adds a nutty flavor; slivered almonds can be used if flaked are not available.
For the Cherry Compote
• Frozen Pitted Cherries – Forms the cherry compote; fresh cherries can be used when in season.
• Caster Sugar (for compote) – Sweetens the cherries; adjust to taste for desired sweetness.
• Lemon Juice – Balances the sweetness of the compote; lime juice may work as a substitute.
• Amaretto or Cointreau – Enhances the flavor of the filling; feel free to skip for an alcohol-free option.
• Cornflour (for thickening compote) – Adds thickness to the sauce; arrowroot can be a substitute if needed.
• Water – Hydrates the compote; replace with fruit juice for an extra flavor punch.
For the Cream Filling
• Thickened Cream – Forms the filling and topping; heavy whipping cream is a suitable alternative.
• Greek Yoghurt – Adds creaminess and tang; swap with mascarpone for a richer flavor and texture.
Whether you’re impressing guests or treating yourself, these ingredients are essential to craft the perfect sour cherry and almond roulade!
Step‑by‑Step Instructions for Sour Cherry and Almond Roulade
Step 1: Preheat the Oven
Preheat your oven to 150°C (or 130°C for a fan-forced oven). While the oven warms up, line a baking tray with parchment paper, ensuring that it fits snugly. This will prevent the meringue from sticking and help you achieve a beautifully rolled sour cherry and almond roulade later.
Step 2: Whip the Egg Whites
In a large, clean bowl, whip the room temperature egg whites with a pinch of salt and cream of tartar using an electric mixer. Start at a low speed, gradually increasing to medium-high, until the mixture becomes frothy. Slowly add the caster sugar, one tablespoon at a time, continuing to whip until stiff peaks form, roughly 5-7 minutes.
Step 3: Fold in the Dry Ingredients
Gently sift the cornflour over the whipped meringue. Carefully fold it in to avoid deflating the egg whites. Next, add the white vinegar and vanilla extract, continuing to fold until everything is well combined and the mixture remains glossy and light. This will ensure a perfect texture for your sour cherry and almond roulade.
Step 4: Bake the Meringue
Spread the meringue mixture evenly on the prepared baking tray, smoothing it out with a spatula to create a uniform layer. Sprinkle the flaked almonds over the top, pressing them gently into the meringue. Place the tray in the oven and bake for 30-35 minutes, or until the meringue is pale gold and feels firm to the touch.
Step 5: Cool the Meringue
Once the meringue is baked, turn off the oven and leave it inside with the door slightly ajar for about 10 minutes. This gradual cooling helps prevent cracks. Afterward, transfer the meringue to a wire rack to cool completely while you prepare the cherry compote.
Step 6: Make the Cherry Compote
In a medium saucepan, combine the frozen pitted cherries, caster sugar, lemon juice, cornflour, and water. Cook over medium heat, stirring frequently until the mixture comes to a simmer and thickens, around 5-7 minutes. Once thick, take it off the heat and let it cool slightly. This cherry compote will add a delightful layer to your sour cherry and almond roulade.
Step 7: Prepare the Cream Filling
In a clean bowl, whip the thickened cream with icing sugar until it reaches soft peaks. Once whipped, fold in the Greek yoghurt and your choice of liqueur, if using. Continue to whip gently until stiff peaks form. This luscious filling will harmoniously blend with the cherry compote in your finished roulade.
Step 8: Assemble the Roulade
To assemble your sour cherry and almond roulade, carefully invert the cooled meringue onto a clean sheet of parchment paper. Spread the whipped cream filling evenly across the meringue, followed by a generous layer of cherry compote. Firmly but gently roll the meringue using the parchment to guide you, creating a beautiful log shape.
Step 9: Decorate and Serve
Transfer the rolled roulade to a serving plate seam-side down. Top with any remaining cream and a scattering of fresh raspberries and extra almonds for extra flair. Lightly dust the top with icing sugar for a touch of sweetness, and your stunning sour cherry and almond roulade is ready to be enjoyed!
Sour Cherry and Almond Roulade Variations
Feel free to let your creativity shine as you customize this delightful dessert with exciting twists and flavors.
- Mixed Berries: Swap out the cherries for mixed berries, like blueberries and raspberries, for a juicy burst of freshness.
- Nutty Alternatives: Try using pistachios or hazelnuts instead of almonds for a different crunch and flavor profile. These alternatives can provide a lovely contrast in texture that will surprise your taste buds.
- Flavor Infusions: Experiment with flavored extracts in the cream, such as coconut or orange, for an enticing new dimension. Adding these extracts can create a delightful fusion of tastes, making your roulade even more unique.
- Cocoa Twist: Incorporate cocoa powder into the meringue for a chocolatey variation, creating a chocolate cherry almond roulade. The rich flavors meld beautifully, adding a touch of decadence.
- Citrus Zing: Add some lemon or orange zest to the cherry compote to brighten the flavors. This zesty kick can elevate your dessert to a whole new level of deliciousness.
- Vegan Version: Use aquafaba (the liquid from chickpeas) instead of egg whites to create a plant-based meringue. This inviting twist ensures everyone can enjoy your scrumptious roulade.
- Spiced Aroma: Sprinkle some cinnamon or cardamom into the cherry compote for a warm, aromatic touch. It can transform the whole dessert, infusing it with cozy, comforting notes.
- Booze Boost: Add a splash of bourbon or dark rum to the cream filling for a spirited twist. This little kick adds depth and complexity to your roulade, making it perfect for celebrations.
Indulge in the endless possibilities and make each roulade a personal masterpiece! If you’re keen on flavorful layers, check out how this pairs wonderfully with Summer Berry Peach or other delectable desserts such as Sticky Steak Bites.
Make Ahead Options
These Sour Cherry and Almond Roulade components are perfect for meal prep, allowing you to save time on busy days. You can prepare the meringue and the cherry compote up to 24 hours in advance. Simply bake the meringue, let it cool completely, and store it in an airtight container in the refrigerator to maintain its texture. The cherry compote can be made ahead and stored in the fridge for up to 3 days as well; just ensure it’s covered to keep flavors intact. When you’re ready to serve, whip the cream and assemble the roulade shortly before presentation to ensure the meringue remains crisp and delightful. This way, you’ll deliver a stunning dessert with minimal effort!
How to Store and Freeze Sour Cherry and Almond Roulade
Fridge: Store the assembled roulade in an airtight container in the refrigerator for up to 1 day. It’s best enjoyed fresh for optimal texture and flavor.
Make-Ahead: You can prepare the meringue and cherry compote a day in advance. Keep them stored separately in the fridge until you’re ready to assemble the sour cherry and almond roulade.
Freezer: If you want to freeze the roulade, it’s best to do so before filling. Wrap the meringue tightly in plastic wrap and place it in an airtight container, where it can be kept for up to 3 months.
Reheating/Filling Tips: Thaw the meringue in the fridge overnight before filling it with cream and compote. Avoid freezing the cream filling, as it may alter the texture.
Tips for the Best Sour Cherry and Almond Roulade
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Perfect Egg Whites: Ensure your mixing bowl and utensils are completely grease-free to achieve maximum volume when whipping egg whites.
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Gentle Folding: When incorporating dry ingredients, fold carefully to maintain the meringue’s airiness, ensuring the final sour cherry and almond roulade has that desired light texture.
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Monitor Baking Time: Keep an eye on your roulade while baking. If it turns too dark, it can affect the flavor. You want a pale golden hue for the perfect meringue.
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Strategic Cooling: Allow the meringue to cool gradually in the oven with the door ajar to reduce the risk of cracks forming, preserving the beautiful look of your roulade.
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Creative Variations: Experiment with different fruit compotes or nuts. A twist of flavors can keep your sour cherry and almond roulade exciting and fresh!
What to Serve with Sour Cherry and Almond Roulade?
Elevate your dining experience by pairing this exquisite dessert with delicious accompaniments that enhance its delightful flavors and textures.
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Fresh Berries: A medley of strawberries, blueberries, and raspberries adds freshness. Their natural sweetness complements the tart cherries for a harmonious balance.
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Rich Dark Chocolate Sauce: A drizzle of dark chocolate sauce brings a decadent contrast to the light meringue. It adds richness, making each bite even more indulgent.
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Velvety Vanilla Ice Cream: The creamy texture of vanilla ice cream provides an enticing temperature contrast. It enriches the overall dessert experience alongside the roulade.
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Citrus Sorbet: A refreshing citrus sorbet cleanses the palate and pairs beautifully with the nutty and tart flavors in the roulade. It’s a light and zesty option.
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Toasted Almonds: Sprinkle some onto the plate for added crunch. The nutty flavor accentuates the almond essence in the roulade while providing a delightful textural contrast.
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Lavender Lemonade: Serve a glass of chilled lavender lemonade beside your roulade for a floral and refreshing drink. This pairing elevates the elegant aspect of your dessert table.
Enjoy the perfect blend of textures and flavors while making the sour cherry and almond roulade the star of your next gathering!
Sour Cherry and Almond Roulade Recipe FAQs
What type of cherries should I use for the compote?
Absolutely! Frozen pitted cherries work wonderfully for the cherry compote, as they are convenient and maintain great flavor. However, if it’s cherry season, fresh cherries can elevate your dish even further. Just pit and chop them as needed, and remember to adjust the sweetness by tasting the compote as it cooks!
How long can I store the sour cherry and almond roulade?
The roulade is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. If you need to make it ahead, prepare the meringue and cherry compote a day in advance, and store them separately.
Can I freeze the sour cherry and almond roulade?
Yes, you can freeze the meringue part of the roulade! Wrap the cooled meringue tightly in plastic wrap and place it in an airtight container before freezing. It’s safe for up to 3 months, but make sure to fill it with the cream and cherry compote only after thawing it in the fridge overnight.
What can I do if my meringue cracks while baking?
Very! If your meringue cracks, don’t fret. You can cover the cracks with a generous layer of whipped cream and top with fresh berries or extra almonds for an elegant fix. A little creativity and presentation can easily hide any imperfections, making your sour cherry and almond roulade still look stunning!
Is there a sugar alternative I can use in this recipe?
Yes! While caster sugar is best for achieving the right texture in the meringue, if you’re looking for a sugar alternative, you can try using a granulated sugar substitute like coconut sugar. Just keep in mind that it might alter the color and texture slightly. Always check for any allergies with such substitutes.
Can I make this recipe gluten-free?
Absolutely! The sour cherry and almond roulade is a naturally gluten-free dessert, as it doesn’t contain any wheat products. Just make sure that all your ingredients, especially the cornflour (cornstarch) and baking tools, are certified gluten-free to ensure there’s no cross-contamination. Enjoy worry-free!
Sour Cherry and Almond Roulade: A Sweet Elegant Delight
Ingredients
Equipment
Method
- Preheat your oven to 150°C and line a baking tray with parchment paper.
- Whip the egg whites with salt and cream of tartar using an electric mixer until stiff peaks form, about 5-7 minutes.
- Fold in the cornflour, then the white vinegar and vanilla extract until well combined.
- Spread the meringue on the baking tray and sprinkle with flaked almonds, then bake for 30-35 minutes until firm.
- Cool the meringue in the oven with the door ajar for about 10 minutes, then transfer to a wire rack to cool completely.
- In a saucepan, simmer frozen cherries, caster sugar, lemon juice, cornflour, and water until thickened, about 5-7 minutes.
- Whip thickened cream with icing sugar, then fold in Greek yoghurt and liqueur until stiff peaks form.
- Invert the cooled meringue onto parchment, spread with cream filling and cherry compote, then roll carefully.
- Transfer to a serving plate, decorate with remaining cream, raspberries, and dust with icing sugar before serving.
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