PREPARE THE PAN:
Preheat oven to 350°F (180°C). Line 10x15-inch jelly roll pan (quarter sheet pan) with parchment paper, extending paper up all four sides by at least 1 inch. Lightly grease parchment with cooking spray or butter.

MAKE THE PECAN MERINGUE:
In large clean, grease-free bowl, beat room temperature egg whites with pinch of cream of tartar using electric mixer on medium speed until soft peaks form, about 2-3 minutes.

Gradually add superfine sugar 1 tablespoon at a time, beating well after each addition on medium-high speed. This slow addition ensures sugar dissolves completely. Continue beating until meringue is stiff, glossy, bright white, and sugar is fully dissolved, about 8-10 minutes total. Test by rubbing small amount between fingers - should feel completely smooth, not gritty.

Beat in white wine vinegar and vanilla extract just until incorporated. Vinegar helps stabilize meringue and adds slight chewiness.

Gently fold in finely chopped or ground pecans using large rubber spatula until evenly distributed throughout meringue. Paul noted you do get the pecan - pecans add lovely nutty flavor and slight texture while maintaining light, melting quality.

BAKE THE MERINGUE:
Spread meringue evenly into prepared pan using offset spatula, working to create uniform 1/2-inch thickness across entire surface from edge to edge. Critical: Paul noted the meringue's slightly too thick and you lost the spiral - spread to even 1/2-inch thickness throughout, reaching all corners and edges without making thicker sections in center. Consistent thickness is essential for proper rolling and visible spiral.

Bake 18-20 minutes until meringue is very lightly golden and springs back gently when touched in center. Meringue should be cooked through but not dried out or crispy - it must remain pliable for rolling. Don't overbake or meringue will crack badly when rolled.

While meringue bakes, lay out large clean kitchen towel (preferably lint-free) on work surface. Dust entire towel generously with powdered sugar using sieve or shaker.

MAKE THE TREACLE TART FILLING:
In medium saucepan, gently warm golden syrup over low heat just until fluid and pourable but not hot or bubbling, about 2-3 minutes.

Remove from heat immediately. Stir in fresh white breadcrumbs, lemon zest, fresh lemon juice, and ground ginger (if using) until breadcrumbs are completely coated and mixture is uniform. Briony explained: It's just dried breadcrumbs in golden syrup - this is traditional treacle tart filling that creates authentic taste.

Stir in heavy cream thoroughly. Important addition: Cream helps stabilize filling, adds richness, and prevents the seepage Paul noted - it's a little bit of seepage. Cream binds filling and keeps it from weeping liquid.

Let filling cool to room temperature, stirring occasionally to prevent skin formation, about 20-30 minutes. Filling should be thick, spreadable, and cohesive - not runny or thin.

MAKE THE WHIPPED CREAM:
In chilled bowl, whip cold heavy cream with powdered sugar and vanilla extract using electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. Don't overwhip or cream will become grainy. Refrigerate until ready to use.

ROLL THE ROULADE:
As soon as meringue comes out of oven while still hot, work quickly. Carefully invert hot meringue onto prepared powdered sugar-dusted towel. Meringue should release easily onto towel.

Gently peel off parchment paper from back of meringue. If paper sticks, use small amount of water on pastry brush to help release.

Starting from one short end (10-inch side), immediately roll hot meringue up tightly in towel, rolling meringue and towel together as one unit. This critical step sets the rolling memory into warm meringue and prevents major cracking. Don't worry about filling at this stage.

Let rolled meringue cool completely while wrapped in towel, seam-side down, about 30-45 minutes at room temperature. Meringue sets its spiral shape during cooling.

Carefully unroll cooled meringue on towel, unrolling gently but completely flat. It's normal if some small surface cracks appear - this is expected with meringue roulades.

Spread whipped cream evenly over entire meringue surface using offset spatula, leaving 1-inch clean border on all four edges to prevent filling from squeezing out during rolling.

Carefully spread room temperature treacle tart filling over whipped cream layer using clean offset spatula, maintaining same 1-inch border. Keep filling away from edges to prevent seepage Paul noted. Filling layer should be generous (about 1/4-inch thick) but not so thick it squeezes out sides.

Using towel to help lift and guide, roll meringue tightly from short end, working slowly and deliberately. Peel towel away progressively as you roll, keeping roll tight and even. Paul noted you lost that spiral - proper even meringue thickness throughout and careful, tight rolling creates visible, beautiful spiral when sliced.

Transfer completed rolled roulade seam-side down to long serving platter or board. Refrigerate uncovered at least 1 hour to set and firm up before serving. Can be refrigerated up to 4 hours.

TO SERVE:
Just before serving, dust entire roulade generously with powdered sugar using fine-mesh sieve.

If desired, sprinkle line of extra chopped pecans along top length of roulade for decoration and texture contrast.

Slice roulade with sharp serrated knife using gentle sawing motion, wiping blade clean between cuts. Each slice should reveal beautiful spiral of pale pecan meringue swirled around golden treacle filling and white cream layer.

Serve chilled. Pairs beautifully with extra whipped cream, traditional British custard, or vanilla ice cream if desired.

UNDERSTANDING TREACLE TART:
Traditional British treacle tart (despite its name) uses golden syrup - not black treacle (molasses) - combined with breadcrumbs that absorb syrup and create characteristic texture. It's famously Harry Potter's favorite dessert. Briony's innovation transforms this beloved British pie filling into elegant rolled meringue dessert format created for her husband whose childhood favorite was treacle tart.

CHEF'S NOTES:
Paul Hollywood's praise preserved: Certainly tastes like treacle tart and you've ticked every box on your flavors - traditional British filling with golden syrup and breadcrumbs delivers completely authentic taste in innovative format.

Pecan meringue success celebrated: You do get the pecan, it sits on your tongue and then just melts away - proper meringue beating technique creates light, melting texture while pecans add wonderful nutty flavor without weighing down delicate meringue.

Technical issues addressed from Paul's critique: The meringue's slightly too thick - recipe specifies careful spreading to even 1/2-inch thickness across entire surface. You lost that spiral - proper consistent thickness and tight, careful rolling technique creates visible spiral in every slice. A little bit of seepage - added heavy cream to filling provides stability and prevents liquid from weeping out.

Briony's inspiration honored: Created specifically for her husband whose favorite childhood dessert was treacle tart, bringing classic British comfort food flavors into sophisticated meringue roulade that impressed judges with authentic taste.

TROUBLESHOOTING:
Meringue cracks badly during rolling: Overbaked (should be just set, not dry) or rolled while too hot (must cool wrapped first) or meringue too thick in places.

Filling seeps out during rolling or serving: Too much filling used, didn't leave proper border, or filling too thin/runny (should be room temperature and thick).

No visible spiral when sliced: Meringue spread unevenly with thick and thin spots, or not rolled tightly enough, or filling layer too thick.

Meringue weeps liquid: Sugar not fully dissolved during beating (beat longer), or humid weather (bake on dry day if possible), or meringue underbeaten.

MAKE-AHEAD TIPS:
Meringue can be baked several hours ahead and kept rolled in towel at room temperature until ready to fill.

Treacle tart filling can be made 1 day ahead, stored in airtight container in refrigerator. Bring to room temperature and stir well before spreading.

Assembled roulade can be refrigerated up to 4 hours before serving. Dust with powdered sugar just before serving for fresh appearance.

Best served same day as meringue gradually softens and loses crisp exterior over time.

VARIATIONS:
Add 1/2 teaspoon ground ginger to meringue for extra warming spice that complements treacle.

Use walnuts instead of pecans for different nutty flavor.

Add thin layer of lemon curd between whipped cream and treacle filling for extra citrus punch.

Drizzle individual slices with extra warmed golden syrup just before serving for dramatic presentation.

SERVING SUGGESTIONS:
Serve with traditional British custard (crème anglaise) for authentic pairing.

Add scoop of vanilla ice cream alongside for temperature and texture contrast.

Garnish serving platter with candied lemon peel for elegant presentation.

Perfect for dinner parties as can be assembled ahead and looks impressively elegant.