Here’s a super duper special treat for your freezer. Vanilla ice cream rolled into a homemade swiss roll gives lunch or dinner a refreshing finale.
Serves: 6-8 Prep. time: 30′ Cooks in: 15′ Ready in: 45′
For the swiss roll
125 g sugar
70 g butter, melted, at room temperature
130 g all-purpose flour, sifted
For the filling
400 g vanilla ice cream
200 g melon, finely chopped
Preheat oven at 180οC. Line a 25×35 cm baking tin with non-stick baking parchment.
Beat eggs with sugar in the bowl of your stand mixer until white and fluffy. Add melted butter in batches allowing to incorporate.
Stop the mixer and incorporate flour in batches using a spatula. Transfer in the baking tin and bake for 15 minutes. Take out of the oven and turn the roll upside down on a clean tea towel, discarding baking parchment carefully. Allow to cool completely.
Allow the ice cream to come at room temperature and become spreadable, for 15-20 minutes. Spread it on the cake. Sprinkle with melon and roll it carefully. Cover with membrane and freeze for 3-4 hours.
To serve, remove membrane, sprinkle with icing sugar and garnish if you wish with slices of melon or little balls.
Photo – Food styling: Antonia Kati – Props styling: Mary Deligiorgi – Food styling assistant: Antigoni Stratilati
Και η συνταγή στα ελληνικά: Κορμός παγωτού με πεπόνι