Summer fruit and white chocolate trifle

With an Indian summer reportedly waiting in the wings, Phil Vickery is here with two delicious dishes to make the most of the late summer produce.

He's whipping up some delicious thai salmon fishcakes along with a summer fruit and white chocolate trifle.

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Makes: One large bowlPreparation time: 20 minutesCooking time: 10 minutes

Ingredients

200g light sponge or trifle sponges.4 tbsp seedless raspberry jam2 x 75g packets (1/2 pints) Instant Bird’s custard250g white chocolate, chopped finely for the custard150g chopped, for topping200g fresh raspberries500mls double cream lightly whipped with a little icing sugarGrated white chocolate to sprinkle on topFresh raspberry sauce

Method

• Slice the sponge in half lengthways

• Spread evenly with jam and sandwich back together, then cut into small cubes

• Place into a bowl and dot over ¾ of the raspberries

• Make up the custard to makers instructions (with boiling water) and whilst hot whisk in the white chocolate and mix well until melted, then cool slightly

• Once half cooled pour over the sponge and raspberries evenly, then top with more chopped chocolate place in a fridge and chill until firm

• Lightly whisk the double cream spoon onto the trifle, pile high

• Decorate with more chopped chocolate and raspberries

• Serve with extra raspberry sauce