Cook time: Ready in about 1 hour, plus 2 hours’ freezing time
Ready in: Over 60 Minutes
Suitable for vegetarians
* Freezer friendly
Syns per serving: 3½
- 350g reduced-fat vanilla ice crea
- Low-calorie cooking spray
- 25g caster sugar
- 2 tbsp sweetener
- 6 eggs, separated
- 200g mixed berries, to serve
First you must to do is: Allow the ice cream to soften at room temperature for 10-15 minutes.
Spoon it into a line along a sheet of baking paper then, using the paper to help you, after that shape it into a 20cm-long sausage.
Roll it tightly using baking paper and return it to the freezer.
Next preheat your oven to 180°C; 160°C Fan or Gas 4. Line a 30 x 20cm Swiss roll tin with baking paper and spray with low-calorie cooking spray.
Put the sugar,egg yolks and sweetener in a large bowl- beat using an electric hand whisk until pale and thick.
Put the egg whites in a large, clean glass bowl and beat with a clean electric hand whisk on a medium speed until stiff peaks form.
Fold in the egg yolk mixture. Pour into the tin and bake in the middle of the oven for 15-18 minutes, or until set and springy to touch. Leave to cool in the tin.
Turn the sponge out onto a clean sheet of baking paper and carefully peel off the paper you baked it on.
Unwrap the ice cream and put it lengthways down the middle of the sponge.
Using the baking paper, roll the sponge around the ice cream to enclose it and twist the ends of the paper to secure.
Place the roll on its seam in the freezer and freeze for 2 hours.
At the end: about 10 minutes before serving you must carefully remove the baking paper. Trim the edges of the roll after that cut into 16 thin slices. Divide between 8 plates and of course serve with the berries.
Tip: If you want make a chocolate roll by adding 1 level tbsp of cocoa powder to the egg yolk mixture in step 2. Add ½ Syn per serving.
Related: Recipes for Paleo Mini Bagels