Cherry Almond Swiss Roll
Prep. Time:
45 minutes
Baking Time:
12 minutes
Total Time:
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
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.
