Chocolate, black cherry and vanilla arctic roll

Method

1. Remove the ice cream from the freezer and leave to soften for 10 minutes until spoonable but still quite firm. Spoon it out in a line on a sheet of baking paper then, using the paper to help you, shape it into a sausage shape about 32cm long. Roll it tightly in the baking paper and return to the freezer.
2. Preheat the oven to 180°C/fan160°C/gas 4. Line a 22cm x 33cm swiss roll tin with baking paper, cutting slits at the corners so the edges overlap neatly (this will give the finished roll sharp edges).
3. Put the eggs and sugar in a bowl and whisk with an electric hand mixer for 4-5 minutes until thick and light. Sift in the flour, cocoa and baking powder with a pinch of salt, then fold, using a metal spoon, until incorporated. Spoon the batter into the tin, smoothing the top, then bake for 10-15 minutes in the top third of the oven until risen and springy to the touch. Leave to cool in the tin for 5 minutes, then turn out onto a sheet of baking paper lightly dusted with caster sugar. Carefully remove the lining paper, then leave to cool.
4. When cooled, spread the cherry jam all over the sponge, then unwrap the refrozen ice cream cylinder and place along the long side of the sponge, about 2cm from the edge. Using the sugared baking paper to help you, roll the sponge around the ice cream to enclose it completely. Position the roll on its seam, keeping it wrapped in the baking paper, then return it to the freezer. Freeze for 2 hours, or wrap in cling film and store in the freezer (see tip).
5. Remove from the freezer 10-15 minutes before you want to serve, unwrap the baking paper, then drizzle the melted chocolate over. Transfer to a serving plate, then slice into rounds and serve.