INGREDIENTS

INSTRUCTIONS

Preheat the oven to 200C/400F/Gas 6.
1 Separate the eggs, whisk the whites in a bowl until stiff and dry, add
half the sugar and whisk until shiny. Gradually whisk in the remaining
sugar and gently fold in the cornflour and vinegar.
2 Using a spatula spread out into a 23cm/9" x 32cm/12" Swiss roll tin that
has been lightly oiled and lined with non-stick parchment paper.
3 Bake in the bottom of the oven for 10-12 minutes until golden brown and
cooked through. Remove from the tin and transfer to cool on a wire rack.
4 Place half of the raspberries in a food processor with 3 tbsp of the
icing sugar and a good squeeze of the lemon juice.
5 Blitz the raspberry 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.
6 Place the cream in a bowl, whip until soft peaks and then fold 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.
7 Turn out the cooled meringue onto the paper, carefully peel away the
parchment lining and trim down the ends. Spread over the cream mixture and
top with the remaining raspberries.
8 Roll up the roulade and cut into slices. Arrange three of the slices on a
serving plate and spoon around some of the raspberry coulis. Dust with
icing sugar and decorate with mint sprigs.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

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