Recipes, re-invented from cooking shows
Cherry Almond Swiss Roll
Prep. Time:
Baking Time:
Total Time:
45 minutes
12 minutes
57 minutes
Serves:
8-10 servings
Nadia's elegant Swiss roll demonstrates refined technique with perfectly balanced almond essence that addresses Paul Hollywood's "too much" critique while maintaining Francesco's Italian inspiration. The enhanced cherry liqueur jam provides the tartness and "punch" needed to complement the delicate almond sponge. Technical improvements include proper jam consistency to prevent soggy rolls and correct rolling techniques for crack-free presentation. This sophisticated dessert showcases classic European flavors with professional bakery-quality execution.
Ingredients
FOR THE ALMOND SPONGE:
4 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
2 tablespoons ground almonds (almond flour)
1/2 teaspoon almond extract (reduced to avoid Paul's "too much" critique)
1/4 teaspoon vanilla extract
Pinch of salt
Powdered sugar for dusting
FOR THE ENHANCED CHERRY LIQUEUR JAM:
1 cup fresh or frozen cherries, pitted and chopped
1/4 cup granulated sugar
1 tablespoon lemon juice (for tartness to balance sweetness)
1 teaspoon cornstarch
1 tablespoon water
2 tablespoons cherry liqueur (Kirsch or Cherry Heering)
1/8 teaspoon almond extract
FOR THE FILLING:
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/3 cup prepared cherry liqueur jam
Instructions
MAKE THE ENHANCED CHERRY JAM:
1. In saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat 8-10 minutes until cherries break down and release juices.
2. Mix cornstarch with water until smooth, add to pan. Cook 2-3 minutes until thickened.
3. Remove from heat, stir in cherry liqueur and almond extract. Cool completely.
PREPARE THE ALMOND SPONGE:
4. Preheat oven to 400°F. Line 15x10-inch jelly roll pan with parchment paper and lightly grease.
5. Beat eggs and sugar with electric mixer 8-10 minutes until very pale, thick, and tripled in volume.
6. Sift together flour, ground almonds, and salt. Gently fold into egg mixture in three additions.
7. Fold in almond and vanilla extracts.
8. Pour into prepared pan and spread evenly. Bake 10-12 minutes until golden and springs back when touched.
ROLL THE SWISS ROLL:
9. While warm, turn sponge onto clean kitchen towel dusted with powdered sugar. Remove parchment paper.
10. Starting from short end, roll sponge tightly in towel. Cool completely on wire rack (about 2 hours).
ASSEMBLE:
11. Whip cream, powdered sugar, and vanilla to soft peaks.
12. Carefully unroll cooled sponge. Spread whipped cream evenly, leaving 1-inch border.
13. Spread cherry jam over cream.
14. Re-roll carefully without towel, seam-side down. Wrap in plastic wrap and chill 30 minutes before serving.
Some ingredients can be bought from us in small quantities
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