Black Forest Swiss Roll

Preheat the oven to 350 degrees F (180 degrees C).

To make the cherry filling, in a shallow pan over medium-high heat, add Black Cherries (3 1/4 cups), Rum (1 Tbsp), Granulated Sugar (1/3 cup), 1 tsp Lemon Zest (1), and Salt (1 pinch). Stir occasionally, and cook about 10-15 minutes until all cherries are broken down and the liquid thickens. Transfer to a container or a bowl and place in the refrigerator to cool.

In a large mixing bowl make meringue by using a hand mixer to beat the Egg Whites (4). Then gradually add half of the Granulated Sugar (1/3 cup) by batches until stiff peaks form.

In another large bowl, use a hand mixer to beat the egg yolks, Vanilla Extract (1 tsp), Milk (4 Tbsp), and remaining Granulated Sugar (1/3 cup) until combined.

Add half of the meringue to the egg yolk mixture, and use a spatula to gently mix until well combined.

In a mixing bowl, whisk together All-Purpose Flour (1 cup), Unsweetened Cocoa Powder (3 Tbsp), and Baking Powder (2 tsp). Sift the dry mixture into the egg yolk mixture. Gently mix with a spatula until well combined.

Add the remaining meringue in 3 batches. Gently mix with a spatula until well combined.

Pour the mixture into a parchment-lined baking tray. Spread the batter evenly and tap the tray a few times to remove the air. Bake for about 10-12 minutes or until the toothpick comes out clean.

To make whipped cream, in a large bowl combine Heavy Cream (2 cups) and Powdered Confectioners Sugar (1/3 cup). Beat until thick and fluffy. Set aside in the fridge until ready to assemble.

Remove the cake from the oven. Dust the parchment paper with cocoa powder. Flip the cake on top and roll it up in the parchment paper. Let the rolled cake cool down for 5 minutes.

Unroll the cake and spread the whipped cream over the top, leaving about ½-inch around the edges. Then spread a layer of cherry jam on top of the whipped cream. Roll the cake and leave it in the parchment for 5-10 minutes in the fridge to set the shape.

Cut the log into small rolls. Pipe the whipped cream and place Black Cherries (4 Tbsp) on top. Then shave the Chocolate (1/3 cup) over the top of the Black Forest Swiss Roll and serve.