Briony Williams’ cherry Arctic roll
- 900ml pack Asda Really Creamy Vanilla Ice Cream
- 150g Asda Frozen for Freshness Morello Cherries
- 3 large eggs
- 120g caster sugar
- ½tsp vanilla extract
- 100g self-raising flour
- 8tbsp Extra Special Morello Cherry Conserve
- 100g white chocolate
- 100g fresh cherries
- 70g strawberries, halved
Take the ice cream from the freezer. Set aside for 10 mins to soften, then mix with the frozen cherries in a bowl. Scoop onto a sheet of baking paper and shape into a cylinder 32cm long. Put in the freezer to firm.
Preheat the oven to 180C/160C Fan/Gas 4. Line a 32cm x 22cm Swiss roll tin with nonstick baking paper.
Whisk together the eggs, 100g of the sugar and the vanilla until doubled in size. Sift over the flour and gently fold through until combined. Pour into the prepared tin, then bake for 12-15 mins until golden brown.
Put down a fresh sheet of baking paper and sprinkle over the remaining caster sugar. Tip out the sponge and peel off the original paper. Roll up the sponge lengthways, with the paper inside. Allow to cool.
Unroll the sponge and spread with the cherry conserve. Unwrap the ice cream and lay it along one long side of the sponge. Roll up the cake around the ice cream. Discard the paper, wrap the roll in clingfilm and pop it in the freezer for 20 mins.
Meanwhile, line another tray with baking paper. Melt the white chocolate and dip each fresh cherry to cover the base. Put onto the tray and chill until set.
Unwrap the Arctic roll, discarding the clingfilm. Put onto a cake board with the ‘join’ on the bottom.
Stir 2tsp boiling water into the remaining conserve; drizzle over the cake with a spoon. Decorate with the chocolate cherries and strawberry halves to serve.