Phil Vickery makes a tasty summer fruit and white chocolate trifle on This Morning.

With summer drawing to a close for this year, this is an ideal recipe to make use of late summer fruits.

The ingredients are: 200g light sponge or trifle sponges, 4 tbsp seedless raspberry jam, 2 x 75g packets (1/2 pints) Instant Bird’s custard, 250g white chocolate, chopped finely for the custard, 150g chopped, for topping, 200g fresh raspberries, 500mls double cream lightly whipped with a little icing sugar, grated white chocolate to sprinkle on top and fresh raspberry sauce.