Sour Cherry and Almond Roulade Recipe: A Show-Stopping Dessert for Any Occasion

Let me start by saying how grateful I am to share this delightful dessert with you. The sour cherry and almond roulade isn’t just a recipe; it’s a celebration on a plate. Perfect for holidays, special dinners, or when you’re in the mood for something both elegant and comforting, this roulade combines crispy meringue, tangy cherry compote, and rich amaretto cream for an unforgettable dessert.

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What Is Sour Cherry and Almond Roulade?

This roulade is a glorious rolled dessert featuring:

• A sweet meringue base: Crisp on the outside and fluffy on the inside.
• Homemade sour cherry compote: A tangy and slightly boozy twist with amaretto or Cointreau.
• Velvety cream filling: A luscious mix of whipped cream and Greek yogurt.
• Crunchy almond topping: Toasted flaked almonds for texture and flavor.

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Why You’ll Love This Recipe

• Balance of flavors: The tartness of cherries complements the sweetness of the meringue.
• Elegant yet approachable: A great way to impress your guests without needing professional skills.
• Versatile ingredients: Adapt it to your taste by swapping flavors or adding extras.

The Taste

Picture a bite of crispy meringue melting in your mouth, followed by the tangy, slightly sour burst of cherries, all enveloped in creamy, almond-scented goodness. It’s a symphony of textures and flavors that will have you reaching for seconds.

Ingredients for Sour Cherry and Almond Roulade

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
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 1/2 cup flaked almonds, plus extra to serve
• 2 Tbsp icing sugar

For the Sour Cherry Compote

• 175g frozen pitted cherries
• 2 Tbsp caster sugar
• 2 Tbsp lemon juice
• 1 Tbsp amaretto or Cointreau
• 1 tsp cornflour
• 1/4 cup water

For the Filling

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

Garnish

• Fresh raspberries
• Extra flaked almonds
• Extra icing sugar

Tools You’ll Need

• Stand mixer with whisk attachment
• 40cm x 27cm x 1.5cm deep baking tray
• Baking paper
• Plastic wrap
• Medium saucepan

Step-by-Step Instructions

1. Prepare the Meringue

Preheat your oven to 150°C (130°C fan-forced). Grease a baking tray and line it with baking paper. Beat egg whites, salt, and cream of tartar in a stand mixer until frothy. Gradually add caster sugar and beat until stiff peaks form. Sift cornflour over the mixture and beat again. Fold in vinegar and vanilla.

Spread the meringue evenly onto the prepared tray and sprinkle with flaked almonds. Bake for 30–35 minutes, or until golden. Let it cool for 5–10 minutes, then carefully transfer it onto plastic wrap dusted with icing sugar. Peel off the baking paper and let it cool completely.

2. Make the Sour Cherry Compote

Combine cherries, sugar, lemon juice, amaretto (if using), cornflour, and water in a saucepan. Cook over medium heat, stirring for about 10 minutes, until thickened. Allow it to cool completely.

3. Prepare the Filling

Beat cream and icing sugar in a stand mixer until soft peaks form. Add yogurt and amaretto (if using), then beat until firm peaks form. Refrigerate until needed.

4. Assemble the Roulade

Spread half the cream over the cooled meringue, followed by half the compote. Gently roll up the roulade from the long end using the plastic wrap to guide you. Discard the wrap and transfer the roulade to a serving plate.

5. Garnish and Serve

Top with the remaining cream, fresh raspberries, extra almonds, and a dusting of icing sugar. Serve with the remaining compote on the side.

Tips for Success

• Cracking Happens! Don’t stress if the roulade cracks—it’s normal! Simply cover imperfections with cream and toppings.
• Room-Temperature Eggs: These whip better, resulting in a lighter meringue.
• Plan Ahead: The compote and meringue can be prepared a day in advance for easy assembly.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to two days. Note that the roulade is best enjoyed fresh as the meringue may soften over time.

What to Serve with Sour Cherry and Almond Roulade

Pair this roulade with a light dessert wine, a cup of coffee, or an after-dinner espresso martini. It also shines alongside festive treats like Eggnog Cupcakes, Candy Cane Shortbread Cookies, or White Christmas Mousse Cake.

Frequently Asked Questions

What is a roulade made of?

A roulade can be made with meringue, sponge cake, or even savory ingredients. This version uses meringue for a light and airy texture.

What’s the difference between roulade and roll cake?

Roulade is the French term for “rolled,” encompassing both sweet and savory dishes. Roll cakes are a type of roulade made specifically with sponge cake.

How do you roll a meringue roulade without cracking?

Cracks are common with meringue roulades. Handle gently, and use cream and toppings to conceal imperfections.

Share Your Creations

Have you tried this recipe? I’d love to see your creations! Share your photos and tag me on Pinterest. Don’t forget to leave a review to let us know how it turned out!

Nutritional Information

Approximate values per serving (based on 10 servings):

• Calories: 210
• Protein: 4g
• Fat: 12g
• Carbohydrates: 22g

This sour cherry and almond roulade is proof that desserts can be both stunning and simple to make. It’s the perfect choice for impressing your family and guests. Why not explore more festive recipes like Eggnog Cupcakes or White Christmas Mousse Cake? Happy baking!

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