Nadia Sawalha served up lemon souffle with brandy snaps for a sweet souffle treat on Lorraine.

The ingredients are: 4 medium eggs, 225g caster sugar, Rind and juice of 3 lemons, 275ml double cream, 10g gelatine, Extra double cream, whipped for decoration (optional) and Flaked almonds, toasted and finely chopped.

For the brandy snaps: 50g caster sugar, 50g unsalted butter, 50g golden syrup, 50g plain flour, 1½ tsp ground ginger, Zest and juice of ½ lemon and 1 tsp amaretto.