30 mins to 1 hour
10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the filling, see tip for alternative
- 200g/7oz fresh raspberries
- ½ lemon, zest and juice
- 250g/9oz vanilla ice cream
- 340g/12oz raspberry jam, loosened with 2 tbsp warm water
For the sponge
- 4 large free-range eggs yolks
- 1 tsp vanilla extract
- 130g/4¾oz caster sugar
- 130g/4¾oz self-raising flour
For the raspberry sauce
- 150g/5½oz fresh raspberries
- 1 tbsp icing sugar
- ½ lemon, juice only
- 50ml/2fl oz raspberry liqueur
- To serve
125g/4½oz fresh raspberries
Tip: You could use ready-made raspberry ripple ice cream in this recipe instead of making your own. Allow it to soften just enough to roll into a log.
To make the filling, roughly crush the raspberries with a fork and stir in the lemon juice and zest. Ripple the raspberry mixture through the ice cream. Roll into a log shape, wrap with baking paper and transfer to the freezer to set.
To make the sponge, preheat the oven to 200C/180C Fan/Gas 6 and line a 22cmx32cm baking tray or Swiss roll tin with baking paper. Whisk the eggs, vanilla and sugar in a bowl with an electric whisk until pale and the mixture leaves a trail when the whisk is removed. Fold the flour in lightly. Tip into the baking tray and smooth the surface so it is flat and reaches all the corners. Cook for 10–15 minutes until golden and just firm to the touch. Cover with a cloth and keep warm.
Warm the raspberry jam in a small saucepan. Spread the jam over the sponge and leave to cool for a minute or two on baking paper. Place the ice cream lengthwise down one side of the sponge and roll up using the baking paper to help you. Leave in the freezer until ready to slice.
To make the raspberry sauce, place all the ingredients into a small saucepan and cook for 3–5 minutes until the raspberries are slightly breaking down.
Serve slices of the arctic roll with the raspberry sauce and fresh raspberries.