Cherry Artic Roll

Take the ice cream from the freezer. Set aside for 10 mins to soften, then mix with the frozen cherries in a bowl. Scoop onto a sheet of baking paper and shape into a cylinder, 32cm long. Put in the freezer to firm.

Preheat the oven to 180C/160C Fan/Gas 4. Line a 32cm x 22cm Swiss roll tin with nonstick baking paper.

Whisk together the eggs, 100g of the sugar and the vanilla until doubled in size. Sift over the flour and gently fold through until combined. Pour into the prepared tin, then bake for 12-15 mins, until golden brown.

Put down a fresh sheet of baking paper and sprinkle over the remaining caster sugar. Tip out the sponge and peel off the original paper. Roll up the sponge lengthways, with the paper inside. Allow to cool.

Unroll the sponge and spread with 4tbsp of the cherry conserve. Unwrap the ice cream and lay it on one long side of the sponge. Roll up the cake around the ice cream. Discard the paper, wrap the roll in clingfilm and pop it in the freezer for 20 mins.

Meanwhile, line another tray with baking paper. Melt the white chocolate and dip each fresh cherry to cover the base. Put onto the tray and chill until the chocolate is set.

Unwrap the Arctic roll, discarding the clingfilm. Put onto a cake board with the ‘join’ on the bottom.

Stir 2tsp boiling water into the remaining conserve; drizzle over the cake with a spoon. Decorate with the chocolate cherries and strawberry halves to serve.