In a 2-litre glass dish, layer the biscotti pieces with the pre-soaked dried fruit. Drizzle over the reserved peach juice, then scatter over the peach slices, blackcurrants and half the pistachios.
Pour over the custard and spread evenly with a spoon. Dollop large spoonfuls of the whipped cream on top of the custard, then sprinkle over the remaining pistachios and the pomegranate seeds. Serve immediately or chill until ready to serve.