DESSERT

Mixed berry & hazelnut sponge roll 8 SmartPoints

Serves 8

3 eggs, separated 100g caster sugar 50g blanched hazelnuts, toasted, then hizzed until finely ground 25g plain flour 1 tsp baking powder 1 tbsp unsweetened almond milk (or any ther milk) 300g reduced-fat ice cream 400g frozen summer fruits, defrosted slightly ½ tbsp icing sugar, plus extra for dusting 1 tbsp lemon juice REHEAT the oven to 180c, fan 160c, gas 4. ne a 33cm x 23cm baking tin with baking aper. Using an electric whisk, beat the egg olks with 80g of caster sugar for 3-4 minutes, ntil pale and thickened. Whisk in the azelnuts, flour and baking powder. Stir in the milk. In a clean bowl, whisk the egg whites until stiff peaks form, then gently fold them into the cake mixture. Pour the mixture into the tin and bake for 10-12 minutes, or until the sponge springs back when touched gently. Remove from the oven and cool in the tin. Let the ice cream soften out of the freezer for 5-10 minutes. Dust a sheet of baking paper with the reserved caster sugar and turn the sponge onto it. Whizz 100g of the fruit with the icing sugar and lemon juice to make a coulis. Peel the lining paper from the sponge and spread the ice cream over, leaving a 2cm border. Scatter 150g of the summer fruits over then carefully roll the sponge. Serve with the coulis, remaining berries and a dusting of icing sugar.