Simon Rimmer served up a delicious Christmas arctic roulade with meringue, ice cream and berries for lunch on Sunday Brunch.

The ingredients are: 4 large egg whites, 200g sugar, 150g icing sugar.

For the filling: 200ml double cream, 200g soft cream cheese, 50g thick yoghurt, 2 tsp vanilla and 175g chocolate chips.

For the sauce: 400g strawberries, 1 tsp vanilla and 50ml Cointreau liqueur.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.