Here's how you do it:
Start by unwrapping your Easter roulade and cutting it into slices about 2 cm thick. Place a slice in the bottom of a shallow round serving glass and place a scoop of lemon sorbet on top. Finish with another slice of Swiss roll, lightly pressing it down over the ice cream to bring the whole dessert together and create beautiful layers.
Put the glasses in the freezer until ready to serve. Take them out a few moments before serving so they are perfectly chilled without being hard. Garnish with whipped cream and fresh fruit or small Easter eggs for a festive look.
An easy and decorative ice cream dessert - perfect to finish off this year's Easter lunch
