Method

Syrup

In a medium saucepan, combine the diluted cherry juice and sugar. Stir over a low heat until the sugar has dissolved. Reduce the heat and continue cooking for about 30 minutes, or until syrupy. Remove from the heat and add the liqueur. Keep to one side.

Roulade

Preheat the oven to 170 °C. Grease the bottom and sides of a Swiss roll pan, then line with baking paper. Dust a clean dishcloth with some cocoa powder.

Beat the egg yolks with the whisk attachment of an electric mixer until thick and very pale. Sift the cocoa powder and the flour into the egg yolk mixture. Fold in until just combined. Beat the egg whites in a clean bowl with the whisk attachment of an electric mixer until foamy. Increase the speed and gradually add the sugar. Beat on high speed until stiff peaks form. Gently fold this into the batter.

Spoon the batter into the prepared Swiss roll pan, ensuring that it spreads into the corners. Bake for 15 minutes, or until the centre of the cake springs back when gently pressed. Immediately turn the cake out onto the dusted dishcloth. Carefully peel off the baking paper (if the cake underneath the baking paper is slightly wet, leave it to dry for a few minutes before peeling). Roll up lengthways, using the cloth as a tool to help. Set it down on the seam until completely cool.

Filling

Make the filling by beating together the cream and sugar until stiff and smooth. Beat in the cocoa powder and then stir in the liqueur.

Assembling

Carefully unroll the log and sprinkle with the cherry syrup, reserving some for serving. Spoon the cream filling over and then top with the canned cherries. Roll up again and refrigerate until ready to serve. Dust with cocoa powder, pour over some syrup and serve with cherries.