{Arctic Roll}

Prep time: 15 min
Cooking time: 10 min
Total: 25 min plus freezing time
Yield: 8

difficulty: suitable for all audiences (unless you are naturally blonde)

Ingredients :

For the filling:

1 lde vanilla icecream
2-4 tablespoons de strawberry or any other berry jam

For decorating the roll:

1 egg white
20 g de cocoa powder
20 g flour
30 g sugar
30 g butter

You can substitute cocoa powder with flour and add a few drops of food colouring

For the swiss roll:

4 eggs
120 g flour
120 g sugar
1 pinch of salt

Preparation:
Soften ice cream slightly and place onto a sheet of baking parchment, then roll up, mould into a sausage and freeze until solid.

Then start preparing the decorative mixture. Mix all ingredients together and pour over a decorative sheet like these ones, filling
all the gaps, or alternatively use a piping bag to pipe your own design on a paper parchment. You can pipe flowers, hearts, geometrical designs… Take to the freezer for 15 minutes, whilst you go on preparing the swiss roll. You can see an example how I did this manually here

Preheat the oven to 170 º C/375F . Place the eggs and sugar into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. Take the decorated paste out of the freezer, line a Swiss roll tin with the decorated baking parchment. Pour mixture into the lined tin and smooth with a spatula until evenly spread out. Bake the sponge for 10 minutes. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Roll leaving the design outside, and set aside to cool slightly. Place the ice cream cylinder along the long side of the sponge, then using the parchment paper underneath, roll up the sponge so the ice cream is encased in sponge. Freeze for 24 hours. Roll the sponge off the parchment and cut into slices to serve

Decorative paste recipe by Amuses Bouche