1.Line each hole of a six-hole (¾-cup/180ml) texas muffin pan with plastic wrap. Cut sponge roll into six 1.5cm-thick slices; cut 6.5cm rounds from each slice, discard remainder. Place one round in each pan hole; brush with sherry. Place one peach half, cut-side down, in each pan hole; gently press peaches to flatten slightly.
2.Combine custard powder and sugar in small saucepan; gradually stir in cream and milk. Split vanilla bean in half lengthways; scrape seeds into pan (reserve pod for another use). Cook, stirring, until mixture boils and thickens. Remove from heat; stir in chocolate until smooth.
3.Pour custard into pan holes; smooth surface. Refrigerate 30 minutes.
4.Meanwhile, make jelly according to manufacturer’s instructions; refrigerate until jelly is set to the consistency of unbeaten egg white.
5.Sprinkle berries over custard; spoon jelly over berries; refrigerate 3 hours or overnight.
6.Turn onto serving plates, top side-down, gently remove plastic wrap.
Serve accompanied by fresh raspberries.Note