Strawberry Swiss Roll Ice Cream Cake
The pink twin to the chocolate version — vanilla Swiss roll slices wrapping marbled strawberry ice cream, finished with a homemade strawberry-balsamic sauce that cuts the sweetness with a sharp, grown-up edge.
Per serving
Ingredients
- 6 slicesVanilla Swiss roll (2-3 inch diameter), sliced
- 500 g (1/2 kg)Vanilla ice cream
- 1 cupFresh strawberries, crushed
- 1/4 cupStrawberry crush (syrup)
- 1/4 cupAlmond flakes or any nuts
- 10 piecesStrawberries (sauce), roughly chopped
- 1 tbspSugar (sauce)
- 1/2 cupWater (sauce)
- 2-3 dropsBalsamic vinegar (sauce)
Method
- 1
Soften the vanilla ice cream just enough to stir with a masher. Fold in the crushed strawberries, strawberry crush and nuts gently to give a marbled effect — do not over-mix.
- 2
Line a hollow jelly mould (1/2 kg size) with cling wrap, leaving extra hanging out.
- 3
Press 5 Swiss roll slices around the sides of the mould like wallpaper. Place one slice on the base.
- 4
Spoon in the marbled strawberry ice cream and smooth flat. Tap once to settle.
- 5
Top with the remaining Swiss roll slices, pressing gently. Cover with the cling wrap and freeze 6 to 8 hours.
- 6
For the strawberry-balsamic sauce, combine the chopped strawberries, sugar and water in a small pan and simmer 4 to 5 minutes until syrupy. Off the heat add the balsamic vinegar drops and cool.
- 7
Unmould the cake, slice cold with a hot knife, and spoon the strawberry-balsamic sauce over each portion before serving.