Simon Rimmer served up a delicious pina colada meringue on Sunday Brunch.

The ingredients for the meringue are: 4 egg whites, 130g caster sugar, 100g icing sugar, 150ml cream, 150ml crème fraiche, 200g chopped pineapple and Block grated coconut cream.

For the sauce: 200g sugar, 50ml white rum, 50ml coconut liqueuer, 50ml water and 50ml pineapple juice.

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