Additional Ingredients

1 l	Vanilla Ice-Cream softened in fridge
200 grams	Mixed Peel
50 grams	Glace Cherries (Billington's) halved
50 ml	Orange Liqueur
6	Egg Whites
400 grams	Golden Caster Sugar (Billington's)

Further Additional Ingredients

How to make Arctic Role

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1. Preheat the oven to 220°C/ 200°C fan/ 425°F/ 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
3. In a seperate bowl, beat the egg yolks with the remaining sugar until the mixture is fluffy and white, then gently fold in the remainder
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 ice cream, mixed peel, and cherries, fold gently together
7. Tip the Swiss roll onto a piece of baking paper, and remove the base paper, sprikle the liqueur over tha sponge
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 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
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. Flambe the liqueur and pour gently over the arctic roll and serve immediately

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