Glaceroulade

For the sponge, beat egg yolks and half of the sugar to a thick cream.

Beat egg whites and salt until very creamy. Add the remaining sugar by the spoonful while continuing to beat until you have a glossy white mixture. Fold into the egg cream alternately with flour and chocolate powder.

Spread the dough into a rectangle on a baking sheet lined with parchment paper. Bake in the oven heated to 220 °C on the second rack from the bottom for six to eight minutes.

Sprinkle a kitchen towel with sugar. Turn the hot sponge out onto the dish rack, remove the parchment paper and roll up the sponge. Cool.

For the ice cream, melt sugar (1) to light brown caramel. Remove from heat, add almond kernels and mix. Immediately pour onto a lightly greased baking sheet and cool. Now crumble into brittle with a rolling pin or in a cutter.

Mix vanilla sugar, sugar, cream cheese (2) and egg yolks. Whip the cream until stiff and fold into the cream.

Unroll the sponge. Set aside two tablespoons of vanilla cream, spread the rest on the sponge and sprinkle with half of the brittle. Roll up tightly using the cloth.

Spread a thin layer of the remaining cream on the roulade and sprinkle with the remaining brittle. Freeze for at least four hours.

Tip: lightly perfume the ice cream with Grand Marnier. The roulade stays fresh for two to three weeks in the freezer, well wrapped.

Tip: If you prefer milk chocolate or bi

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