Blackberry And Banana Meringue Roulade

Directions

1. Preheat the oven to 200C/400F/Gas 6.
2. 1 Separate the Large eggs, whisk the whites in a bowl till stiff and dry, add in half the sugar and whisk till shiny. Gradually whisk in the remaining sugar and gently mix in the cornflour and vinegar.
3. 2 Using a spatula spread out into a 23cm/9" x 32cm/12" Swiss roll tin which has been lightly oiled and lined with non-stick parchment paper.
4. 3 Bake in the bottom of the oven for 10-12 min till golden and cooked through. Remove from the tin and transfer to cold on a wire rack.
5. 4 Place half of the Blackberries in a food processor with 3 tbsp of the icing sugar and a good squeeze of the lemon juice.
6. 5 Blitz the Blackberry mix to a puree and pass through a fine sieve set over a bowl to make a smooth coulis, letting down with a little water if necessary. Peel the banana and finely dice, squeeze a little lemon juice over the banana to prevent it going brown.
7. 6 Place the cream in a bowl, whip till soft peaks and then mix in the toasted oatmeal, Drambuie and diced bananas. Place a large piece of parchment paper on the work surface and sprinkle over a little caster sugar.
8. 7 Turn out the cooled meringue onto the paper, carefully peel away the parchment lining and trim down the ends. Spread over the cream mix and top with the remaining Blackberries.
9. 8 Roll up the roulade and cut into slices. Arrange three of the slices on a serving plate and spoon around some of the Blackberry coulis. Dust with icing sugar and decorate with mint sprigs.