Preheat the oven to 200 °C/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.