James Martin served up a delicious meringue roulade with coffee and chestnut liqueur on James Martin’s Saturday Morning.

The ingredients are: 5 free-range egg whites, 275g caster sugar, plus extra for dusting and 50g flaked almonds.

For the filling: 600ml double cream, 1 tbs expresso coffee, 2 tbs chestnut liquor and 75g chestnut puree.

To decorate: Marron glacé sliced, Icing sugar and Edible gold spray.

For the tuiles: 115g butter, softened, 140g icing sugar, 3 egg whites and 115g plain flour.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.