Simon Rimmer served up espresso crema frita with vanilla ice cream and toasted flaked almonds dessert on today’s episode of Sunday Brunch.

The ingredients are: 4 yolks, 75g sugar, 1 vanilla pod, 75g flour, 20g cornflour, 400ml whole milk, 100ml strong espresso, 2 eggs – beaten, 70g fresh breadcrumbs, not panko, 60g ground almonds and 5g ground cinnamon.

For the coffee syrup: 200g sugar, 50ml espresso and 30ml coffee liqueur.