Simon Rimmer served up a delicious coconut pavlova with white chocolate and summer fruits on Sunday Brunch.

The ingredients are: 6 egg whites, 375g caster sugar, 1 tablespoon cornflour, 1 teaspoon white wine vinegar, 2 tablespoons desiccated coconut, toasted, 2 cans of coconut cream (small cans), 300ml cream and 1 teaspoon vanilla.

For the sauce: 175g white chocolate, 125ml evaporated milk, 15g butter, 1 teaspoon vanilla and 1 teaspoon sugar.

Assorted summer fruits – raspberries, strawberries, blackberries etc and Dessicated coconut.

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.