Simon Rimmer served up a delicious boozy raspberry mousse cake on Sunday Brunch.
The ingredients are: 2 packs of trifle sponge fingers, 45ml 100ml brandy, 75ml 150 ml fresh orange juice, 180g softened butter, 180g sugar, 180g 200g ground almonds, 180ml 200ml whipped cream and 400g raspberries.
For boozy raspberries: 225g fresh raspberries, 100ml peach schnapps, 75g icing sugar and Extra lightly whipped cream.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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