Simon Rimmer served up a delicious peach Melba parfait on Sunday Brunch.

The ingredients are: 200ml of coconut milk, a small tin of condensed milk, 180ml of double cream, ¼ tsp of salt, 2 tsp vanilla, 150ml of whipped cream, 2 egg whites together, 60g of sugar, 2 chopped peaches and 250g raspberries.

For the sauce: 100g sugar, 100ml water, 3 peeled and chopped peaches, 250g raspberries and a tsp of vanilla.

To Serve: slices of parfait with the fruity sauce and garnish with fresh mint.

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.