Peach trifle roll with raspberry jelly filling

Ingredients

• Sponge roll
• 4 large eggs
• 1/2 cup caster sugar
• 2 tsp vanilla extract
• 65 g plain flour
• 1 tsp baking powder
• 2 tbsp ground almonds
• 50 g butter, melted
• 1/4 cup caster sugar
• 2-3 tbsp sherry
• White chocolate shards, to garnish (optional)
• Freeze dried raspberry powder, for dusting (optional)
• Icing sugar, for dusting
• Filling
• 200 ml whipped cream
• 1/2 cup store-bought custard
• 1 cup raspberry (or any red) jelly, Nici used store-bought
• 1 cup sliced peaches, fresh or tinned and drained well