Sour Cherry and Almond Roulade: A Show-Stopping Holiday Dessert

There’s something truly magical about desserts that bring people together—especially those that not only taste amazing but also look stunning on the table. Enter the sour cherry and almond roulade, a dessert that will undoubtedly steal the show at any gathering. With its crispy, golden meringue exterior, fluffy and indulgent filling, and the tangy punch of sour cherry compote, this roulade is a holiday dream come true. Its sophisticated flavors make it a perfect centerpiece for any festive occasion, while its textures and visual appeal add an extra layer of excitement to the experience. From the first bite to the last, it’s a dessert that delights all the senses.

Print

The inspiration behind this roulade comes from a sour cherry cocktail, blending the vibrant sourness of cherries with the subtle warmth of almonds and the richness of cream. The delicate, airy meringue serves as the perfect vessel for these wonderful flavors, giving you a bite that’s both light and indulgent. But don’t be fooled by its elegant appearance—this dessert is surprisingly easy to make, with a few simple steps that anyone can follow. Whether you’re an experienced baker or just beginning to explore the world of desserts, the sour cherry and almond roulade will quickly become one of your favorites. Let’s dive deeper into the details of how you can create this gorgeous treat at home.

Ingredients

To make this roulade, you’ll need a selection of fresh ingredients that come together beautifully, creating a perfect balance of sweet, tart, and nutty flavors. Here’s what you’ll need to get started:

For the Meringue:

• 4 egg whites (from free-range eggs), at room temperature
• 1 tsp salt
• 1/4 tsp cream of tartar
• 1 cup caster sugar
• 1 Tbsp cornflour (cornstarch)
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 cup flaked almonds, plus extra to serve
• 2 Tbsp icing sugar (powdered sugar)

For the Sour Cherry Compote:

• 175g frozen pitted cherries
• 2 Tbsp caster sugar
• 2 Tbsp lemon juice
• 1 Tbsp amaretto or Cointreau (optional, for a hint of liqueur)
• 1 tsp cornflour
• 1/4 cup water

For the Filling:

• 1 1/2 cups thickened cream (heavy cream)
• 2 Tbsp icing sugar, plus extra for dusting
• 1/2 cup plain Greek yogurt
• 2 tsp amaretto or Cointreau (optional, for added flavor)

Method

Step 1: Preparing the Meringue

The key to a great roulade lies in a perfectly baked meringue, so it’s important to get this part right. Begin by preheating your oven to 150°C (or 130°C for fan-forced ovens). Take a 40cm x 27cm x 1.5cm deep baking tray, lightly grease it, and line it with baking paper to ensure the meringue comes off easily once baked.

In the bowl of a stand mixer, combine the egg whites, salt, and cream of tartar. Beat the mixture on medium-high speed until it becomes frothy and soft. Gradually add the caster sugar, one tablespoon at a time, while continuing to beat. This will ensure that the sugar dissolves fully and helps to stabilize the egg whites. Keep beating until stiff peaks form—this means the egg whites should hold their shape firmly when you lift the whisk. The meringue should be smooth and glossy.

Once the meringue is ready, sift the cornflour over the mixture and gently fold it in. The cornflour helps to create a light, crisp meringue that won’t collapse when cooled. Add the vinegar and vanilla extract, then fold them in carefully to preserve the airiness of the meringue.

Now, it’s time to transfer the meringue to the prepared baking tray. Use a spatula to spread it into an even, smooth layer. The meringue should cover the entire tray, extending to the edges. Sprinkle the top with flaked almonds, pressing them gently into the surface to ensure they stick. Pop the tray into the oven and bake for 30–35 minutes, or until the meringue is golden brown and crisp. After baking, allow the meringue to cool for 5–10 minutes on the tray before transferring it to a large sheet of plastic wrap. Dust the wrap with sifted icing sugar to prevent sticking, then carefully turn the meringue onto the plastic wrap, peeling off the baking paper as you go.

Let the meringue cool completely for about an hour. This is a crucial step because it ensures the meringue has cooled enough to be handled gently during assembly.

Step 2: Making the Sour Cherry Compote

While the meringue is cooling, you can prepare the sour cherry compote. This sweet-tart topping is what elevates the roulade, offering a burst of freshness that contrasts perfectly with the sweet meringue and rich cream. In a medium saucepan, combine the frozen pitted cherries, caster sugar, lemon juice, and amaretto or Cointreau (if using). Add a little cornflour and water to help thicken the mixture as it cooks. Bring the mixture to medium heat, stirring occasionally, and cook for about 10 minutes, or until the compote thickens and the cherries soften. The sugar should dissolve completely, and the compote should have a syrupy consistency. Once done, remove from heat and let the compote cool to room temperature. You can even prepare it in advance and store it in the fridge until you’re ready to assemble.

Step 3: Preparing the Filling

The filling for this roulade is a deliciously light and creamy mixture that complements the meringue and compote beautifully. In the bowl of your stand mixer, beat the thickened cream with icing sugar until soft peaks form. This means the cream should be thickened but still smooth and billowy. Once the cream is whipped, add the Greek yogurt and any optional amaretto or Cointreau for an extra layer of flavor. Beat until firm peaks form, and the mixture holds its shape well.

After whipping the filling, cover it and refrigerate it until you’re ready to assemble the roulade. Chilling the filling helps it maintain its structure when spread onto the meringue, ensuring it doesn’t spill out when rolled up.

Step 4: Assembling the Roulade

Once the meringue has cooled completely, it’s time for the fun part: assembly! Carefully spread half of the whipped cream mixture evenly over the surface of the meringue. Make sure to leave a small border around the edges to prevent the cream from spilling out during rolling. Next, spoon half of the cooled sour cherry compote over the cream, spreading it gently with the back of a spoon.

Now, begin rolling up the roulade from one long end, carefully lifting the edge of the meringue and rolling it into a tight cylinder. Use the plastic wrap to guide you as you roll, making sure the roulade is tight and even. Once the roulade is fully rolled, carefully discard the plastic wrap and transfer the roulade to a serving plate. If needed, trim the edges for a cleaner presentation.

Step 5: Garnishing and Serving

To finish, top the roulade with the remaining whipped cream, using a spatula to spread it evenly over the top. Add fresh raspberries for a pop of color and a touch of tartness, and sprinkle the extra flaked almonds over the top for crunch. Dust the roulade with icing sugar for a beautiful, snowy effect that’s perfect for the holiday season.

Serve the roulade with the remaining sour cherry compote on the side, allowing your guests to enjoy a little extra burst of cherry flavor with each bite. The roulade is best enjoyed within a few hours of assembling, as the meringue will start to soften over time. However, if you have leftovers, it can be stored in the fridge for a day or two.

Tips and Variations

• Ingredient Substitutions: If you’re not a fan of Greek yogurt, you can swap it for sour cream, which will provide a similar tangy flavor and creamy texture. If you want a dairy-free option, coconut cream makes a great substitute for the whipped cream, and you can use a dairy-free yogurt for the filling. In place of amaretto or Cointreau, try using orange juice or a non-alcoholic vanilla extract for a lovely citrus or vanilla flavor.
• Flavor Variations: While the sour cherry compote is fantastic, you can experiment with other fruit compotes or jams. Try raspberry, blueberry, or even a mix of berries for a colorful twist. If you prefer a less tart filling, swap the sour cherry compote for a sweeter fruit filling or a simple berry preserve.
• Presentation Tips: If you want to elevate your presentation, consider adding edible flowers or fresh mint leaves on top of the roulade. You can also drizzle some extra amaretto or Cointreau over the cream for a boozy finish.

Conclusion

The sour cherry and almond roulade is a perfect dessert for the holiday season or any special occasion. It combines the best of sweet, tart, and nutty flavors in a visually striking presentation that will surely impress your guests. The crispy meringue, the smooth and creamy filling, and the vibrant cherry compote create a harmonious combination that is both indulgent and refreshing. Whether you’re making it for a gathering or simply treating yourself and your family, this roulade is a dessert that will become a go-to favorite. With its easy-to-follow method and room for creativity, it’s a dessert that anyone can make and enjoy. So, roll up your sleeves, gather your ingredients, and get ready to create a dessert that’s sure to be the star of your next celebration.