3 large free-range eggs, at room temperature
⅓ cup golden caster sugar
¼ cup buckwheat flour
¼ cup ground almonds
¼ cup cocoa powder, plus extra to dust
20g butter, melted and cooled slightly
1 cup boysenberries
3 tablespoons golden caster sugar
2 large free-range eggs, separated
½ cup golden icing sugar
300ml cream
½ teaspoon vanilla extract
softly whipped cream, to serve

In this frozen version of the much-loved chocolate sponge roll, I’ve utilised beautiful New Zealand-grown boysenberries to flavour an Italian-style semifreddo which fills a gluten-free chocolate sponge. Can’t find any boysenberries? No worries, use any berry you can get your hands on. For those ice-cream lovers out there who love homemade ice cream but don’t own an ice-cream machine, semifreddo is your new best friend. It is rich, creamy, mousse-like and very addictive.

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1.Heat the oven to 180°C.
2.Line a 27cm x 37cm oven tray with baking paper.
3.For the chocolate sponge, whisk the eggs using an electric mixer on medium-high speed until light and fluffy (approximately 5-6 minutes).
4.Meanwhile, stir the sugar and 1½ tablespoons cold water in a small saucepan over a medium-high heat until the sugar dissolves, then increase the heat to high and bring to the boil without stirring.
5.Once boiled and with the mixer still whisking, drizzle the hot syrup into the eggs and continue to whisk until mixture is cold (approximately 5 minutes).
6.Sieve over the buckwheat flour, ground almonds and cocoa and fold in gently, then fold in the melted butter.
7.Spread the batter evenly in the prepared tray and bake for 8 minutes or until the sponge bounces back when pressed with your finger.
8.Turn out onto a sheet of baking paper that has been dusted with cocoa powder and peel the baking paper off the bottom of the sponge.
9.Loosely roll the sponge up in the baking paper from the longest edge.
10.Set aside and leave to cool for 30 minutes.
11.Meanwhile, to prepare the boysenberry semifreddo combine the boysenberries and caster sugar in a small saucepan over a medium heat, stirring to dissolve the sugar.
12.Cook for 5-8 minutes, gently mashing the berries to break them down as they cook and become jammy. You should end up with approximately ⅓ cup of berry purée. Set aside until completely cold. This step can be done in advance and stored in the fridge for up to 3 days.
13.Using an electric mixer or hand-held beater, whisk the egg yolks and icing sugar until light and fluffy (approximately 5-6 minutes).
14.Stir through the cooled berry purée.
15.In another bowl, whisk the cream and vanilla until soft peaks form.
16.Using a clean whisk and a separate bowl, whisk the egg whites until stiff peaks form.
17.Gently fold the cream into the boysenberry mixture, then fold in the egg whites.
18.Unroll the sponge and spread with the semifreddo mixture, allowing at least 5cm from the top edge to allow for spreading when you roll it back up.
19.If you find you have a little too much semifreddo, transfer it to a small container and freeze for later enjoyment (it will keep for 3-4 days in the freezer).
20.Using the baking paper to help, gently roll the filled sponge back up again to enclose the filling.
21.Wrap another sheet of baking paper around the roll to secure, placing the roll seam-side down onto a tray and transfer to the freezer for at least 4 hours, or overnight.
22.Remove from the freezer, unwrap and slice into thick rounds.
23.Allow to come back to room temperature for 10 minutes before eating to allow the sponge to thaw, then serve with softly whipped cream.
24.Store any leftovers in the freezer. Best eaten within 3-4 days of making.

Recipes, food styling and photography Emma Galloway

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