Ingredients
- 200 gr. fresh berries
- juice of ½ a lemon
Optional
- edible flowers
Sponge
- 3 large free-range eggs
- 100 gr. golden caster sugar , plus extra for sprinkling
- 75 g plain flour
- a few knobs of butter , for greasing
- 1 heaped teaspoon cocoa powder
Filling
- 1 lt of good-quality ice cream, vanilla and chocolate
- 300 gr. good-quality strawberry or raspberry jam
- 1 Crunchie or Dime bar or a bag of Maltesers , bashed up
Method
- Preheat the oven to 180 °C.
- Move the ice cream to the fridge so it starts to soften.
- Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size.
- Once it’s looking good, sift in the flour and slowly fold it through with a spatula.
- Grease a baking tray with butter, then line it with greaseproof paper and grease that too.
- Spoon half your sponge batter on to the tray, then sift the cocoa powder into the remaining batter and fold it in.
- Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled, make sure there are no gaps.
- Place the tray on the middle shelf of the oven and bake for 12 – 15′, or until cooked through.
- Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar.
- Take the sponge out of the oven and confidently flip it over on to the paper.
- Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20′.
Once cooled
- Gently unroll the sponge and spread over half of the jam.
- Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6 cm at one end free of filling so that it creates a seal when you roll it up.
- Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over.
- Use a spatula to smear everything into a fairly smooth dense layer.
- Confidently, start rolling the sponge up again, making sure there’s no paper inside it. If the filling starts to slip out, just push it back in.
- Twisting the ends and squeezing it into a long, fairly even ice-cream sausage.
- Pop it into the freezer for 3 hours, and take it out around 5 – 10′ before you want to use it so it thaws enough to slice.
- Unwrap your arctic roll, take a slice out of each end to expose the frozen insides.
- Serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them.