Simon Rimmer served up chocolate and pistachio semifreddo with honeycomb and whipped cream on today’s episode of Sunday Brunch.

The ingredients are: 75g sugar, 4 eggs, 250g choc, melted, 450ml double cream, whipped to soft peaks and 50g pistachios, roughly chopped.

For the honeycomb: 90g sugar, 45g golden syrup and 1 tsp bicarb.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.