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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.