Preheat the oven to 180 ° C.
Separate the yolks from the whites. Beat the whites with 1 pinch of salt and add the two tablespoons of sugar little by little.
Beat the whites until you have smooth peaks, reserve and beat the egg yolks together with the previously sieved glass sugar.
Add the vanilla to the yolks and add ¼ cup of sifted flour and beat until it is integrated.
Add half of the beaten egg whites to the yolks and mix in an enveloping way.
Add ½ cup of the sifted flour and then the rest of the egg whites. Mix surround without removing air from the mixture.
Place waxed paper on an oven tray and grease it with cooking spray.
Pour the mixture and spread it evenly.
Bake at 180 ° C for 12 minutes.
Remove the roll from the oven and sprinkle icing sugar on top. Put a cloth napkin on the cake and turn it over.
Add more icing sugar on top, roll it up and let it cool. Once cold, unroll and spread the raspberry jam on top. Rewind and cut thin slices.
For the filling: Place the egg yolks, sugar, corn starch and vanilla in a bowl and whisk. Put the cream and milk in a pot and heat without boiling.
Add the yolk mixture to the pot and beat until the mixture thickens.
Remove from the fire and let cool.
Assembly: Place the slices of the roll on the edges of a glass mold and arrange them so that the walls and base are covered.
Add a little cherry liqueur on top and half of the cherries without bone.
Spread the filling on top and place another layer of Swiss roll, the cherry liqueur and the rest of the cherries.
Cover with chantilly cream and decorate with grated chocolate and cherries.
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