Maltese's Arctic Roll
Author: 
Serves: 10
 
Ingredients
  • *For the Ice Cream*
  • 300ml double cream
  • 1 tin of Ready Made Carnation caramel in a tin
  • 1 grab bag of Maltesers
  • *For the Swiss Roll*
  • 100g caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 100g self raising flour
  • *Decoration*
  • 100g milk chocolate
  • ½ grab bag Maltesers
Instructions
  1. *For the Ice Cream* BE WARNED THIS NEEDS 6 HOURS TO SET BEFORE YOU CAN USE IT
  2. place the double cream and all but ¼ of the caramel in a bowl and whisk until it thickens - you do not want it stiff though, just thick like you would for a cheesecake
  3. Bash the Maltesers with a rolling pin and then add to the creamy mixture along with the last of the caramel and stir through
  4. pour into a 1 litre tub with a lid and freeze for at least 6 hours / over night
  5. *FOR THE SPONGE*
  6. pre heat the oven to 180oC / 160oC (fan)
  7. grease and line a swiss roll baking tray
  8. Place the eggs, vanilla extract and sugar into a bowl and whisk for about 10 minutes until the mixture is light, pale and doubled in size. When you remove your whisk, it should leave a trail.
  9. Sieve in the flour and very carefully and as light as you can, fold it into the batter using a large metal spoon. You want to retain as much of the air in the mixture as possible
  10. Pour the batter on to your baking tray and cook for about 10 minutes until golden brown and cooked right through
  11. While the swiss roll sponge is baking, place a large piece of baking parchment onto your work top
  12. As soon as the swiss roll sponge is cooked, turn out carefully onto the prepared piece of baking parchment
  13. Leave to cool
  14. Meanwhile melt the chocolate
  15. Then spread the now slightly cooled swiss roll base with some chocolate spread
  16. Turn out about half of the homemade Malteser and Caramel ice cream near the bottom of your sponge , and spoon it on to make a sausage - ish shape (return the unused ice cream to the freezer for another time!).
  17. Now roll the sponge into a roll - carefully to avoid any rips or tears!
  18. Once rolled, cover the top and sides with the melted chocolate
  19. bash ½ the bag of Maltesers and decorate the top of the swiss roll with them
  20. line a large tupperware tub lid with grease proof paper, and place the Arctic Roll on it and then cover with the tub and click together
  21. Return to the freezer until you are ready to serve
  22. Enjoy a slice for dessert - yummy!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/10/maltesers-arctic-roll-roulade-gbbobloggers2016-gbbo-week-7-desserts.html