Preheat oven to 200°C and line a 33x23cm tin with parchment.
Whisk eggs and 100g sugar for 10-15 minutes until light and a trail remains.
Whisk in coffee essence and fold in sieved flour.
Pour into the tin and bake for 8-10 minutes until golden.
Melt 200g sugar in a pan until it forms a golden caramel.
Stir in nuts, pour onto parchment, and cool until hard.
Pulse the hardened praline in a food processor to a coarse powder.
Invert the warm sponge onto a tea towel and roll from the long edge.
Whisk cream and icing sugar to soft peaks and mix in dulce de leche.
Spread the praline powder evenly over a clean tea towel.
Unroll sponge onto the praline and spread caramel cream over the surface.
Roll the sponge tightly and decorate with marrons glacés.