Method

• 1.
  Preheat the oven to 180°C. Grease and line the Swiss roll pan. Beat the eggs and 75g sugar until very pale.
• 2.
  Sift in the dry ingredients, then fold together until combined. Pour into the prepared pan and bake for 12 minutes.
• 3.
  Set aside to cool before turning out. Allow to cool completely. (The sponge roll can be made in advance and kept covered in the fridge for up to 12 hours.)
• 4.
  Soften the vanilla ice-cream by placing it in the fridge for 20 minutes.
• 5.
  Place remaining sugar in a saucepan with 100ml water and stir over low heat until sugar is dissolved. Increase heat to medium-high and boil for one minute. Set aside to cool.
• 6.
  Remove the flesh from two mangoes and place in a food processor with the cooled sugar syrup. Process until you have a smooth puree. Refrigerate half of the puree.

• 7.
  Once the ice-cream has softened, fold in the remaining mango puree, swirling until just combined. Place in the cylinder and freeze until firm.
• 8.
  Place the cake on a workbench and brush with the Grand Marnier.
• 9.
  Remove the ice-cream by running the cylinder under warm water for a few seconds, then carefully ease out the roll of ice-cream. Place ice-cream on one end of the sponge cake, then roll up the sponge until the ends meet. Trim any excess. Freeze for a further 30 minutes or until ice-cream is firm.
• 10.
  Cut the remaining mango into thin slivers. Cut the Arctic roll into generous slices and place on chilled plates. Top each with the mango slivers and drizzle with the reserved mango puree.