Simon Rimmer served up a chocolate and hazelnut Eton mess with fruit on Sunday Brunch.

The ingredients for the meringue: 6 egg whites, 300g sugar, 5ml sherry vinegar, 150g cubed madeira cake, 200g strawberries, 150g tinned tangerine segments, 100g blueberries, 100g icing sugar and zest and juice 1 orange.

For the filling: 400ml cream whipped with 1 tsp. vanilla paste and 1tbsp sugar.

For the sauce: 200g chocolate hazelnut spread, 100g butter, 200ml double cream and 30ml hazelnut liqueur.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.