Preheat the oven to 200`c. Grease and line a 23cm x 30cm Swiss roll tin. Whisk the eggs and sugar in a bowl until pale and fluffy. Fold in the gluten-free flour and spoon the mixture into the tin. Bake in the oven for 7-10 minutes, or until light and springy to the touch. Remove from the oven and turn the sponge out onto another piece of greaseproof paper. For the filling, spread the jam onto the sponge and then carefully spoon over with the raspberry ripple ice-cream, leaving a small gap around the edges. Place a row of raspberries along one edge, lengthways and roll up the sponge to cover the raspberries and create a lovely Swiss roll. Place into the freezer and also to freeze for at least 2 hours. When ready to serve, remove from the freezer and place onto a serving plate. Dust the top with icing sugar and decorate the top with the remaining fresh strawberries and white chocolate pieces.