Amarene Cherry Roulade

PREPARE THE CHERRY FILLINGS
1. Combine the dark morello cherries with the kirsch and caster sugar in a small bowl. Stir gently, cover, and macerate for at least 30 minutes (up to 2 hours). Drain thoroughly before using — excess liquid will make the meringue soggy. Reserve 1 tablespoon of the kirsch liquid.
2. Drain the amarena cherries from their syrup and reserve the syrup separately. Set aside roughly a third of the whole cherries for decoration; halve the remainder for folding into the cream.

MAKE THE MERINGUE
3. Preheat the oven to 180°C / 160°C fan / 350°F. Line a 33 × 23 cm (13 × 9 in) Swiss roll tin with baking parchment, leaving a generous overhang on all sides.
4. In a spotlessly clean, grease-free bowl, whisk the egg whites on medium speed until soft peaks form. Increase to high speed and add the caster sugar one tablespoon at a time, whisking thoroughly between each addition. Continue until the meringue is thick, glossy, and holds firm peaks. Fold in the white wine vinegar, cornflour, and vanilla extract. Spread evenly into the prepared tin. Bake for exactly 20–22 minutes: the surface should be set, very lightly golden, and feel barely tacky to a light touch — not dry and papery. An over-dry meringue will shatter when rolled. Do not exceed 22 minutes.

MAKE THE MASCARPONE CREAM
5. Whisk the mascarpone briefly in a large bowl to loosen it. In a separate chilled bowl, whisk the double cream with the icing sugar and vanilla to soft-but-firm peaks — it should hold a ribbon but not be stiff or grainy.
6. Fold the mascarpone into the cream in two additions until just combined and smooth. If desired, marble in 1–2 tablespoons of amarena syrup for a pink swirl and gentle flavour boost. Remove from the fridge 10 minutes before you need to spread it — the cream must not be fridge-cold when it meets the warm meringue.

ASSEMBLE AND ROLL
7. While the meringue is still warm (but just handleable), place a fresh large sheet of baking parchment generously dusted with icing sugar on your work surface. Turn the baked meringue out onto it — the icing-sugared surface becomes the outside of the roll. Carefully peel back the lining paper. Allow to cool for 3–4 minutes: the meringue must be warm enough to bend without snapping, but not so hot it melts the cream. Spread the mascarpone cream evenly to within 2 cm of the far long edge. Scatter the drained kirsch cherries and halved amarena cherries across the cream.
8. Working from the long edge nearest to you, use the parchment underneath as a guide: lift the paper to start the first fold, then roll confidently and evenly in one smooth, continuous motion — do not pause mid-roll. Consistent pressure and pace prevent cracking. Finish with the seam underneath. Wrap the roll tightly in the parchment and refrigerate seam-side down for at least 20 minutes to set the shape.

FINISH AND SERVE
9. Unwrap the roulade onto a serving board or plate, seam-side down. Dust lightly with icing sugar. Arrange the reserved whole amarena cherries along the top and drizzle with a little amarena syrup if desired.
10. To slice, use a sharp serrated knife in a gentle sawing motion, wiping the blade clean between cuts for sharp, clean spiral faces. Serve immediately or refrigerate for up to 4 hours.