Meringue Roll with Cherries and Cream Filling

Preheat the oven to 160°C (top/bottom heat). Line a baking tray with parchment so it lies flat, without ripples. To secure it, dab a little meringue in each corner, or lightly grease the tray with a thin film of oil under the paper (do not grease the parchment itself).

Place the cherries and 40 g sugar in a saucepan. Heat over medium heat for 3–5 minutes until the cherries release their juice and the sugar dissolves. Stir the starch with 1 tbsp cold water until smooth, then pour in a thin stream into the simmering cherries, stirring constantly. Cook for 30–60 seconds until noticeably thickened. Transfer to a bowl and cool completely to room temperature, then refrigerate.

Make sure the bowl and whisk attachments are perfectly clean and dry. Separate the whites from the yolks—there must be no trace of fat in the whites. Keep the whites chilled until whipping.

Pour the whites into the bowl, add a pinch of salt, and start whisking on medium speed until foamy. Without stopping, add the 200 g sugar in small portions, letting each portion dissolve. Increase the speed and whip to a thick, glossy, stable meringue: when you lift the whisk, a firm “beak” should form, and the mixture should not run.

Add 1 tbsp cornstarch and 1 tsp vanilla sugar, then pour in 1 tsp vinegar or lemon juice. Fold in gently on low speed for 10–15 seconds, or by hand with a spatula using folding motions, until uniform without deflating.

Spread the meringue onto the tray and level into a rectangle about 1.5–2 cm thick. Keep the surface as even as possible, especially at the edges, so the roulade rolls without cracking.

Place the tray in the preheated oven and immediately reduce the temperature to 150°C. Bake for 25–30 minutes: a light crust should form on top; the surface will feel springy and slightly dry to the touch while the inside stays soft. Remove the tray and let the layer cool for 10 minutes.

Place a clean sheet of parchment on the counter and lightly dust with powdered sugar. Cover the meringue with this parchment, then carefully flip the layer. Peel off the top (old) parchment. Let the meringue cool until just warm—this keeps it pliable and easier to roll.

Combine the cold cream, mascarpone, and powdered sugar in a bowl. Whip on medium speed to a thick, stable cream that holds its shape. Do not overwhip, or it may turn grainy.

Spread the cream evenly over the meringue layer, leaving 2–3 cm bare along one long edge for a clean seam. Spoon the chilled cherry filling on top in a strip or small dollops, without overloading so the roll doesn’t slip.

Using the parchment, carefully roll the roulade from the long side into a tight cylinder, gently pulling the parchment toward you. Place the seam side down. Wrap in parchment like a “candy” and refrigerate for at least 1 hour to set.

Before serving, remove the parchment, transfer to a platter, and, if desired, lightly dust with powdered sugar. Slice with a sharp knife, wiping the blade after each cut for neat pieces.