Preparation time: 40 minutes
Cooking time: 25 minutes
Serves: 12

Ingredients

200g fresh cherries
50g chocolate, grated
1 tablespoon flaked almonds, toasted

Chocolate sponge
4 extra-large free-range eggs, separated
¾ cup (165g) raw caster sugar
1 teaspoon vanilla bean paste
½ cup (75g) plain flour, sifted
¼ cup (50g) cocoa powder, sifted
½ teaspoon baking powder
Pinch salt
1/3 cup (80ml) milk

White chocolate & sour cherry semifreddo
¾ cup (105g) dried sour cherries
¼ cup Kirsch
100g quality white chocolate, finely chopped
2 extra-large free-range eggs
2 extra-large free-range egg yolks
¼ cup (55g) caster sugar
2 teaspoons vanilla bean paste
2/3 cup (160ml) thickened cream
125g mascapone
½ cup (160g) cherry jam
100g chocolate almonds, roughly chopped

Method

Preheat oven to 180C (160C fan-forced). Lightly grease and line a 25cm x 37.5cm Swiss roll pan with baking paper.

For the sponge, place egg whites in bowl of an electric stand mixer. Using balloon whisk attachment beat until soft peaks form. Add ¼ cup (55g) sugar, 1 tablespoon at a time, beating well between each addition to allow sugar to dissolve. Place egg whites in a large clean mixing bowl and set aside.

Place yolks, remaining sugar and vanilla together in stand mixer bowl (no need to wash it) and beat until thick and mousse-like. Add flour, cocoa, baking powder, salt and milk, stirring gently to combine, until mixture is smooth.

Add a third of the beaten egg whites to yolk mixture, stirring gently to combine to loosen mixture. Add remaining egg whites, folding gently to combine.

Pour mixture into prepared pan and spread evenly. Bake in preheated oven for 12 minutes or until a skewer comes out of the centre clean. Remove from oven and immediately dust sponge cake with cocoa. Place a clean sheet of baking paper on top, followed by a clean damp tea towel and a large wire rack. Invert sponge onto rack and carefully remove baking paper from the underside of sponge. Carefully roll up roulade from one of the short ends, using the baking paper to hold it, and wrap the outside with the damp tea towel. Set aside to cool completely.

For the semifreddo, combine dried cherries and kirsch together in a small saucepan, over a low heat. Cover, stirring occasionally for 5 minutes or until Kirsch is absorbed and fruit has become plump. Remove from heat and allow to cool completely.

Pour boiling water into a medium saucepan, about a third full, and sit a large bowl on top, making sure the bottom does not touch the water. Add chocolate, stirring occasionally until chocolate melts. Remove from heat and set aside to cool slightly.

Place eggs, yolks and sugar in a large mixing bowl over a pot of simmering water. Using electric beaters, whisk mixture for about 5 minutes or until it becomes pale, thick and glossy. Remove bowl from heat, beating mixture for a further 5 minutes, or until it has cooled. Add cooled melted chocolate and cooled cherries, stirring until combined.

Using an electric mixer, beat cream, mascarpone and vanilla together, until soft peaks form. Add chocolate mixture, gently folding until combined. Finally add the jam and chocolate almonds, stirring until combined.

Line a 20cm x 30cm baking pan with baking paper. Spoon semifreddo mixture into pan and spread evenly. Cover with plastic wrap and freeze for 1.5 – 2 hours or until semi-frozen.

Carefully unroll cooled sponge cake. Working quickly, gently invert semifreddo into the centre of the sponge cake, allowing an even border. Carefully roll roulade from one of the short ends, using the baking paper to hold it. Return to the freezer for at least four hours, but preferably overnight, to allow semifreddo to freeze.

To serve, trim both ends of the roulade using a sharp knife and place on a serving platter. Decorate with fresh cherries, grated chocolate and toasted flaked almonds.