James Martin’s coffee Swiss roll with caramel and nut filling dessert was this week’s food heaven on Saturday Kitchen Live.

James says: “Swiss rolls are easier to make than you might imagine. Try this coffee, caramel and nut filling for something different to the usual strawberry or lemon”

The ingredients are: 4 large free-range eggs, 100g caster sugar, plus extra for dusting, 75ml coffee essence, 100g self-raising flour, 50g blanched almonds, 50g pistachio nuts, 50g blanched hazelnuts, 300ml double cream, 25g icing sugar, 50g dulce de leche, 8-10 marrons glacé.