Simon Rimmer served up a delicious coconut meringue cake with passion fruits and raspberries on Sunday Brunch.

The ingredients are: 16 egg whites, 650g sugar, 30g cornflour, 30ml white vinegar (clear), 250ml cream, 250g coconut cream and 1 vanilla pod.

For the sauce: Pulp 16 passion fruits, 200ml water, 200g sugar and 100g flaked coconut (toasted).