Simon Rimmer served up a delicious Italian style zuccotto with sponge cake, chocolate and cream on Sunday Brunch.

The ingredients are: 2 shop bought madiera cakes, 45ml brandy, 30ml orange liquor, 75ml fresh orange juice, 150g 70% cocoa solid chocolate – hald melted and half roughly chopped, 50g flaked, toasted almonds, 50g roasted, skinned hazelnuts – roughly chopped, 100g icing sugar and 450ml double cream – whipped.

Melted chocolate and cream to serve.

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.