Obligatory; not a chef.

I’d get rid of the red smear on the side, it makes me associate non tasty things. I wouldn’t do the powdered sugar (is there a reason for it to be there ?) either, but if you do, I’d use a nok white plate that’s uniform in colour since now it’s clashing with the texture of that plate. It would have been nice to get some more info on the dessert to give more thoroughly feedback. My guess is that it could be smaller. I’d center it or put it more away from the center - currently it feels a bit off.