Tahini and chocolate arctic roll
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 4
The perfect retro summer dessert, the tahini-swirled chocolate ice cream filling looks beautiful when the arctic roll is sliced.
For this recipe you will need an empty cardboard cylindrical ice cream tub.
Ingredients
For the tahini chocolate ice cream
- 300ml/10fl oz double cream
- 100g/3½oz dark chocolate, minimum 80% cocoa solids, broken into small pieces
- 225ml/8fl oz condensed milk
- 2 tbsp tahini paste
For the chocolate sponge
- 4 free-range eggs, separated
- 140g/5oz caster sugar, plus 50g/1¾oz to decorate
- 25g/1oz cocoa powder
- 75g/2¾oz self-raising flour
- 50g/1¾oz butter, melted and cooled slightly
For the caramel ganache
- 150g/5½oz milk chocolate, approximately 40% cocoa solids, finely chopped
- 100ml/3½fl oz double cream
- 75g/2¾oz dark muscovado sugar
Method
To make the ice cream, whip the cream to soft peaks in a large bowl.
Place the dark chocolate in a heatproof bowl and melt, either by microwaving in short bursts or over a pan of gently simmering water. Mix in the condensed milk.
Fold the chocolate mixture into the whipped cream until combined.
Swirl through the tahini, leaving it slightly marbled rather than fully incorporated.
Transfer the mixture into the cylindrical ice cream tub and freeze for at least 6 hours, or until firm.
Reserve any excess mixture and freeze separately.
To make the sponge, preheat the oven to 195C/175C Fan/Gas 5½.
Line a baking tray with baking paper.
Whisk the egg whites until stiff peaks form in a large bowl. Gradually add 70g/2½oz caster sugar, whisking continuously until it forms a glossy meringue.
In a separate bowl, whisk the egg yolks with the remaining 70g/2½oz caster sugar until pale, thick and creamy.
Fold the egg whites into the egg yolk mixture.
Sift in the cocoa powder and flour and fold through gently until combined.
Fold in the melted butter.
Spread the mixture evenly over the baking tray and bake for 12–14 minutes.
Carefully turn the sponge out onto a clean tea towel topped with a sheet of baking paper.
Peel away the baking paper from the sponge and turn it back over so the top surface is facing upwards.
Leave to cool completely.
To make the ganache, place the chocolate in a heatproof bowl.
Heat the cream and dark muscovado sugar in a saucepan until just simmering.
Pour over the chocolate and whisk until smooth and glossy. Set aside.
To assemble, trim the sponge, using the ice cream tub as a guide, leaving approximately 2.5cm/1in extra width to allow for wrapping and trimming.
Spread the caramel ganache evenly over the sponge and leave to cool.
Remove the frozen ice cream from its container by tearing the card and peeling it off.
Place the ice cream cylinder along one edge of the sponge and roll the sponge around it to fully enclose the ice cream.
Roll the arctic roll in the remaining 50g/1¾oz caster sugar until evenly coated.
Return to the freezer for 1 hour.
Trim away any excess sponge from the ends.
Using a hot knife, cut the arctic roll into slices. Leave to stand for 5 minutes before serving.
