Arctic roll - recipe
-
Prepare
-
Serves
6 -
Cook
-
Skill
Advanced
Ingredients
For the meringue
- 3 Egg white(s) (free range)
- 130 g Unrefined golden caster sugar
- 4 Egg yolk(s) (free range)
- 50 g Butter (unsalted) melted
- 100 g Plain white flour
For the filling
- 1l Ice cream vanilla, softened in the fridge
- 200 g Mixed peel
- 50 g Glace cherries
- 6 Egg white(s) (free range)
- 400 g Unrefined golden caster sugar
- Orange liqueur to serve
Find similar in:
-
1
Preheat the oven to 220°C (200°C fan, 425°F, gas mark 7). Cover a baking sheet with silicone paper or a silicone mat.
-
2
To start the sponge, beat the egg whites until stiff with an electric hand whisk, then gradually add 50g of the sugar.
For this step you'll need:
- 3 Egg white(s) (free range)
- 50g Unrefined golden caster sugar
-
3
In a separate bowl, beat the egg yolks with the remaining sugar until the mixture is fluffy and white, then gently fold in the remainder.
For this step you'll need:
- 4 Egg yolk(s) (free range)
- 80g Unrefined golden caster sugar
-
4
Spread the mixture on to the silicone on the baking sheet with a palette knife, rather like making a swiss roll. Bake in the preheated oven for 10 minutes, but you must keep an eye on it, as it cooks fast!
-
5
When out of the oven, cover the sponge with a damp tea towel to stop it drying out and leave to cool completely.
-
6
Using the paddle on an electric mixer, add the ice cream, mixed peel, and cherries, fold gently together.
For this step you'll need:
- 1l Ice cream vanilla, softened in the fridge
- 200g Mixed peel
- 50g Glace cherries
-
7
Tip the swiss roll onto a piece of baking paper, and remove the base paper, sprinkle the liqueur over the sponge.
For this step you'll need:
- 50ml Orange liqueur to serve
-
8
Using a palette knife spread over the ice cream mixture.
-
9
Fold over the first 2mm of the long side of the swiss roll, and using the paper roll it up tightly, making sure the seam is at the bottom. Trim paper and freeze for 2hrs.
-
10
Place the egg whites in an electric mixer. Add sugar to a pan with 50ml water, clean any excess sugar off the sides of pan with a brush, and bring to the boil and allow going golden and thickening.
For this step you'll need:
- 6 Egg white(s) (free range)
- 400g Unrefined golden caster sugar
-
11
Whisk egg whites and then gradually add sugar syrup, and keep whisking until mixture has cooled, this will take approx 20 minutes.
-
12
Remove swiss roll from the freezer and trim ends.
-
13
Liberally spread the meringue over the sponge, form into peaks, and use a blow torch for a golden brown finish. Flambé the liqueur and pour gently over the arctic roll and serve immediately.
For this step you'll need:
- Orange liqueur to serve