Irish Coffee Meringue Nest Roulade

Method

1. Preheat oven to 160°C (140°C fan). Line a standard Swiss roll tin with baking parchment.
2. Whisk the egg whites in a clean bowl until stiff peaks form. Gradually add the caster sugar one tablespoon at a time, whisking continuously on high speed until the meringue is thick, glossy, and holds solid peaks.
3. Fold in the cornflour and white wine vinegar.
4. Spread the meringue evenly into the lined tin. Bake for 20 minutes until the top is crisp but still yields. Let it cool completely.
5. For the filling: Whip the double cream, icing sugar, cooled espresso liquid, and Irish whiskey together until it holds soft peaks.
6. Invert the cooled meringue onto a new sheet of parchment dusted with icing sugar. Peel off the baking parchment. Spread the coffee-whiskey cream over the meringue, leaving a small border, then roll up tightly using the parchment to guide you. Chill before slicing.