make the meringue topping first. Whisk the egg white until soft peaks form (completely wuite but not hard)

Fold the sugar into the egg white, and whisk untill stiff peaks form (completely white, doesn?t flow out of bowl)

Squeeze a wedge of lemon, or grate lemon zest into the white. Fold to mix, and set aside.

Line a baking tray, and prepare to put together everything. Dip the sponge fingers, one at a time, quickly into the coffee. do not soak them through. Place them on the baking tray.

Take the topping, and use a teaspoon to cover the top of each sponge finger. do NOT flatten the topping with the spoon.

Bake the fingers until topping starts to turn slightly brown and crispy. I used a toaster oven so it was 5mins on a timer, but you have to be careful not to burn the topping.

Serve immediately, as once cooled the topping may collapse. Great for anything from a buffet dessert, to a small party.