Peach Melba Trifle

Today was time for a trifle, a take on a traditional dessert the peach melba. It consisted of a raspberry swiss roll soaked in raspberry syrup and cointreau, peaches and raspberries, a vanilla custard, whipped cream and topped with toasted flaked almonds and spun sugar.

The flavours worked well together and the look was great. More sugar in the custard is the only improvement needed, making it a little sweeter and more distinguishable. I very much enjoyed making a mess with spun sugar!