This Mocha Caramel Arctic Roll is a modern twist on a nostalgic favourite, perfect for festive celebrations. A light coffee-infused sponge is rolled with sweet raspberry conserve and swirled vanilla ice cream marbled with rich salted caramel and a dash of Camp. Once frozen and sliced, it makes a stunning alternative to the traditional Christmas Yule Log. With its balance of creamy, fruity and indulgent flavours, this dessert is a real crowd-pleaser that’s as impressive to serve as it is delicious to eat.
Ingredients
3 medium eggs
75g caster sugar, plus 2 tbsp for dusting
2 tbsp Camp Chicory & Coffee Essence
75g self-raising flour
1 litre soft scoop vanilla ice cream
3 tbsp salted caramel sauce
4 tbsp raspberry conserve
Preparation
Step 1
Preheat the oven to 220ºC, gas mark 7. Grease a 33 x 23cm Swiss roll tin and line it with baking paper.
Step 2
Whisk the eggs, 75g sugar and 1 tbsp Camp together in a large bowl until pale and thick. Sift over the flour, then gently fold it in with a large metal spoon. Pour the mixture into the prepared tin, spreading it evenly. Bake for 8-10 minutes, until golden and springy.
Lay a sheet of baking paper on a work surface and sprinkle it with the remaining 2 tbsp caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Lay a clean tea towel over the sponge and leave to cool.
Step 3
Scoop the ice cream into a large bowl, allow to soften slightly, then drizzle over the caramel sauce and remaining 1 tbsp Camp, mix until slightly softer with a marbled effect. Turn the sponge so that one of the short ends is facing you. Spread 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 freeze for at least 2 hours, or overnight.
Step 4
Trim the edges of the sponge, then, using a large, sharp knife, cut the ice cream roll into 2cm slices.
Cooks tip!
Serve as an alternative to Christmas Yule Log.