Mocha caramel arctic roll
Tempting coffee and caramel flavours take this family favourite in a new direction. Recipe and image courtesy of Camp Coffee, campcoffee.co.uk
Prep: 20 mins
Cook: 10 mins
plus cooling and freezing
Serves: 10
Ingredients
- butter, to grease
- 3 medium eggs
- 75g caster sugar, plus 2 tbsp for dusting
- 2 tbsp Camp Coffee chicory and coffee essence
- 75g self-raising flour
- 1l soft scoop vanilla ice cream
- 3 tbsp salted caramel sauce
- 4 tbsp raspberry conserve
- chocolate stars, to decorate (optional)
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Grease a 33x23cm Swiss roll tin and line with baking paper.
Step 2
Whisk the eggs, 75g sugar and 1 tbsp coffee essence together in a large bowl until pale and thick. Sift in the flour and gently fold in with a large metal spoon. Pour the sponge mixture into the prepared tin, spreading evenly. Bake for 8-10 minutes, until golden and springy.
Step 3
Lay a sheet of baking paper on a work surface and sprinkle with the remaining 2 tbsp caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper backing. Lay a clean tea towel over the sponge and leave to cool.
Step 4
Scoop the ice cream into a large bowl, allow to soften slightly then drizzle over the caramel sauce and remaining 1 tbsp coffee essence. Mix until slightly softer with a marbled effect.
Step 5
Turn the sponge so that one of the short ends is facing you. Spread with the jam, leaving a 1cm border at the top edge. Place the ice cream in a cylinder shape across the bottom edge and carefully roll up the sponge to enclose the ice cream. Wrap the whole roll in baking paper and put into the freezer. Leave overnight or for at least 2 hours.
Step 6
Trim the edges of the sponge, dust with icing sugar and decorate with chocolate stars, if liked. Use a large, sharp knife, to cut the ice cream roll into 2cm slices.
