Simon Rimmer serve up a delicious apricot and amaretto fool dessert with mascarpone cheese and yoghurt on Sunday Brunch.

The ingredients are: 500g mascarpone, 150g thick Greek yoghurt, 1 tsp vanilla extract, 200g extra of finely chopped apricots and 10 crushed amaretti biscuits.

For the apricot puree : 500g stoned apricots, 150g sugar, 50ml peach schnapps and the zest and juice of 1 lemon.

To serve: amaretti biscuits and a drizzle of honey.

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