Arctic Roll – ice cream roll with berry jam

• butter↗

  for the pan

• eggs↗3
• golden fine sugar↗100g g

  plus extra for dusting

• all‑purpose flour↗100g g
• baking powder↗½ tsp tsp
• vanilla extract↗¼ tsp tsp
• eggs↗2

  separated

• powdered sugar↗50g g
• vanilla bean↗1
• heavy cream150ml ml
• strawberries↗200g g

  peeled and quartered

• lemon↗½

  juiced

• golden fine sugar↗200g g

Step-by-step instructions

1. 1

   Prepare the ice cream. In a large bowl, whisk the egg whites with an electric mixer until stiff peaks form. In a separate bowl, combine the yolks with powdered sugar, add the seeds from the split vanilla pod and whisk to a pale, fluffy consistency. In a third bowl, whip the heavy cream until a stable mass forms, then gently fold in the yolk mixture, followed by the whipped egg whites.

2. 2

   Pour the ice‑cream mixture into a loaf pan (≈900 g) lined with baking paper, leaving a small overhang of paper at the edge – this will ease removal. Place the pan in the freezer for 2 hours until the mixture sets but remains soft enough to shape.

3. 3

   Remove the frozen ice cream, lift it out of the pan using the paper. Shape the mass with a spatula into a rough sausage, then using the same paper roll it into a log about 35 cm long, sealing the ends like a wrapper. Return the roll to the freezer for another 1 hour until firm.

4. 4

   Prepare the jam. Place a tray in the freezer to chill it. In a heavy saucepan heated over high heat, combine the strawberries, lemon juice and sugar. Bring to a boil, stirring occasionally. Boil vigorously for 5 minutes, then remove the pan from the heat.

5. 5

   Spoon ¼ cup of the hot jam onto the chilled tray. If it slightly dents under a gentle fingertip pressure, the jam is ready; if still runny, return it to the heat and boil for another 2‑3 minutes, then test again. When the jam thickens, remove from heat and let cool – it should become thick and sticky.

6. 6

   Preheat the oven to 200 °C (180 °C convection, gas 6) and line a Swiss roll pan (24 × 32 cm) with baking paper, leaving an overhang at the edge, then butter the pan. In a large bowl, whisk the eggs with sugar using an electric mixer for 2‑3 minutes until the mixture becomes thick and pale.

7. 7

   Gently fold in the flour, baking powder and vanilla extract with a large metal spoon, mixing until no flour lumps remain.

8. 8

   Carefully pour the batter into the prepared pan and bake for 15 minutes until the top turns a light golden colour and feels springy to the touch.

9. 9

   Remove the pan from the oven, let the sponge cake cool in it for 1‑2 minutes (or until it reaches touch‑temperature). Then gently roll the warm sponge into a log using the baking paper. Allow the roll to cool completely in its rolled shape for about 1 hour.

10. 10

    Unroll the sponge and spread the jam evenly inside with a spatula or offset knife. Quickly roll the ice cream onto the jam, then re‑roll the sponge around it, sealing the ice cream.

11. 11

    Wrap the Arctic roll in a clean sheet of baking paper, then in foil. Return to the freezer for another 30 minutes to firm up the dessert slightly.

12. 12

    Unwrap the roll, slice it and serve. The frozen dessert keeps for up to a month. A few minutes before slicing, let it sit at room temperature to make cutting easier.