Ingredients
350g packet mini jam sponge rolls (6)
125g punnet raspberries, plus extra to decorate
1/4 cup raspberry jam
1 litre tub vanilla ice-cream
250g block cream cheese, chopped, at room temperature
1/4 cup icing sugar mixture, plus extra to decorate
Method
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Lightly spray a 13cm x 24cm (top measurement) x 7cm deep, large loaf pan with oil. Line base and sides with baking paper, extending paper 4cm above pan edges.
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Cut each sponge roll into five slices. Arrange five rows of three slices over base of prepared pan.
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Coarsely mash raspberries and jam together in a medium bowl with a fork.
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Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened. Do not melt.
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Process cream cheese and sugar in a food processor until smooth. Add ice-cream. Process until combined. Pour over sponge slices in the pan. Dollop over mashed raspberries. Gently swil through ice-cream mixture with a flat-blade knife.
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Arrange remaining sponge roll slices over ice-cream mixture in five rows of three slices to match pattern over base of pan. Cover with foil. Freeze overnight.
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Remove the log from the freezer 5 to 10 minutes before inverting it onto a serving plate. Remove lining paper. Decorate with extra raspberries. Dust with extra icing sugar. Serve sliced.