Arctic Black Forest Roll

• eggs↗2

  separated

• icing sugar↗2 tbsp tbsp
• vanilla bean1

  seeds only

• double cream↗100ml ml
• black cherries↗250g jar g

  in jar

• butter↗knob of

  for the tin

• eggs↗3
• golden crystallised sugar↗100g g

  plus extra for dusting

• plain flour↗100g g
• cocoa powder↗2 tbsp tbsp
• baking powder↗½ tsp tsp
• vanilla extract↗1½ tsp tsp
• red gel food colouring↗
• black cherry jam150g g

Step-by-step instructions

1. 1

   To make the ice cream, whisk the egg whites in a bowl with an electric mixer until stiff peaks form. In a separate bowl whisk the yolks, icing sugar and vanilla seeds until pale and thick, like a custard. In a third bowl whip the double cream until it just holds its shape. Fold the yolk mixture into the cream and stir in about half of the cherries from the jar, leaving some kirsch. Then fold in the egg whites. Pour into a 900 g loaf tin lined with parchment that covers all sides – you’ll use it later to roll the ice cream. Freeze for 2 hours.

2. 2

   Remove the ice cream from the freezer and the tin when it feels set but still soft. Lift it onto the parchment. Using a spatula shape the mixture into a thick sausage, then use the parchment to roll it tightly into a cylinder about 35 cm long. Twist the parchment ends like a cracker and return to the freezer for another hour.

3. 3

   Heat oven to 200 °C/180 °C fan/gas 6. Line a 24 × 32 cm Swiss roll tin with parchment and butter it well. Whisk eggs and sugar with an electric hand‑beater for 2‑3 minutes until thick and pale. Sift flour, cocoa powder and baking powder into the egg mixture, add vanilla extract and fold everything together with a large metal spoon until no visible flour crumbs remain. Measure 50 g of the mixture into a small bowl and add a little red gel food colouring. Mix well, then pipe into a pastry bag. Pipe onto the prepared tin and bake for 2 minutes. Remove, then pour the remaining sponge mixture to cover the tin fully. Bake 15 minutes or until a light golden crust forms and the sponge is springy to the touch.

4. 4

   Take the sponge out of the oven, let it cool until cool enough to handle, then carefully roll the sponge while still warm (keeping the attached parchment). Let it cool completely in the rolled shape. Unroll the sponge and spread the cherry jam inside. Quickly unfold the ice cream and place it on the jam. Roll the cake around it.

5. 5

   Wrap the roll in a new sheet of parchment and a layer of foil. Return to the freezer for at least another 20‑30 minutes, then unwrap, slice and serve.