Strawberry and lemon curd arctic roll
- June 2014
- Serves 8
- Hands-on time 45 min, plus freezing
Arctic roll is a perfect dessert recipe for a summer’s day – and for showing off the best of the season’s strawberries.
For something a little different, try our chocolate and black cherry arctic roll recipe.
- 17.8g (8.5g saturated)
- 37.7g (26.2g sugars)
Be gentle when spreading the sponge mixture in the tin or you could knock out the air: tilting the tin from side to side should help to spread it evenly.
Make sure your ice cream is almost solid before you roll it inside the sponge, otherwise you will end up with a sticky, melted mess.
It’s important to use good quality non-stick baking paper or wax paper, really well dusted with caster sugar, before you freeze the arctic roll in step 5, otherwise the lovely golden crust of the sponge will stick to the paper and leave your roulade looking unevenly finished and naked.
Make the arctic roll up to 3 months in advance. Wrap in sugar-dusted baking paper as in step 5, then wrap in cling film and freeze. Serve from the freezer.
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