Method

• 1.
  Place the cream and chocolate in a microwave-safe bowl. Microwave on high, stirring every minute, for 2-4 minutes or until chocolate has melted and the mixture is smooth. Set aside for 1 hour to cool slightly, then cover and place in the fridge for 6 hours, or overnight, to thicken and chill.
• 2.
  Meanwhile, place jelly crystals in a heatproof bowl. Add boiling water and stir until the crystals dissolve. Set aside for 1 hour to cool. Pour into a 23cm (3.75L) straight-sided trifle bowl. Add 250g of the raspberries. Place in the fridge for 4 hours to set.
• 3.
  To make the custard, combine the milk, vanilla bean and seeds in a saucepan. Cook, stirring, over medium heat for 5 minutes, or until mixture almost comes to a simmer. Remove from the heat, cover and set aside for 5 minutes to infuse. Discard the vanilla bean.
• 4.
  Whisk egg yolks and sugar in a bowl until pale and creamy, then whisk in flour until well combined. Gradually whisk in the milk mixture. Place mixture in a clean saucepan over medium heat. Cook, stirring, for 4-5 minutes, until the mixture boils and thickens. Pour into a heatproof bowl, cover surface with plastic wrap and place into the fridge for 2 hours to cool completely.
• 5.
  For the sugared almonds, line a baking tray with baking paper. Place the almonds in a frypan. Cook over a medium heat for 2-3 minutes, until they start to toast. Sprinkle the almonds with the sugar and cook, stirring, for 1-2 minutes, until the sugar dissolves and coats the almonds. Transfer to the lined tray and sprinkle with salt. Set aside to cool and harden.
• 6.
  Trim the top and bottom off the sponges to remove the brown crust. Cut one sponge in half to make two semicircles. Place on top of the jelly and pull apart to fit snugly against the walls of the bowl. Cut a wedge from the remaining sponge to neatly fit into the gap left over so you have an even layer. Drizzle the sponge with the peach schnapps and top with the canned peaches. Drizzle with the cooled custard.
• 7.
  Use handheld electric beaters to beat the chilled white chocolate cream until firm peaks form. Spoon on top of the trifle. Top with the fresh peach and remaining raspberries. Sprinkle with the sugared almonds to serve.