Break up the sponge fingers and place in a bowl with the amaretti biscuits. Scatter over the
raspberries and sprinkle with orange juice. Leave to soak for at least 1 hour, preferably 2 or
Make the syllabub: mix together the sherry, orange zest and caster sugar, stirring until the
sugar has dissolved. Using a wire whisk, gradually whisk in the double cream, then continue
whisking until the cream just holds its shape lightly.
Spoon the syllabub over the fruit and sponge in soft folds, then scatter over the raspberries.
Chill until ready to serve.