Ingredients -

4 large free-range eggs

100g/3½oz caster sugar, plus extra for dusting

75ml/2½fl oz coffee essence

100g/3½oz self-raising flour

50g/1¾oz blanched almonds

50g/1¾oz pistachio nuts

50g/1¾oz blanched hazelnuts

300ml/10½fl oz double cream

25g/1oz icing sugar

50g/1¾oz dulce de leche

8-10 marrons glacés

Directions -

Preheat the oven to 200C/400F/Gas 6. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment.

Whisk the eggs and sugar in a bowl until the mixture becomes light and leaves a trail when you remove the whisk from the bowl. This could take 10-15 minutes. Whisk in the coffee essence.

Sieve the flour into the egg mixture and carefully fold it in. Pour the mixture into the tin and give it a shake to level it, so that it spreads evenly.

Bake for 8-10 minutes, or until the cake turns golden-brown.

Place the nuts in a food processor and blend. Lay a tea towel on the work surface and sprinkle the blended nuts over the t-towel.

Tip the Swiss roll out onto the tea towel. Roll it and cover with a clean tea towel. Allow it to cool, rolled up.

While the cake is cooling, prepare the filling. Pour the cream into a large bowl and add the sugar. Whisk until soft peaks form when the whisk is removed from the bowl. Add the dulce de leche and mix well.

Carefully unroll the sponge.

Spread the caramel cream over the cooled sponge, leaving a 2cm/1in gap around the edge.

Take the longest edge, then, using the tea towel to help you, roll the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the tea towel.

Decorate the Swiss roll with the marrons glacées.