Raspberry Syllabub Trifle

100g / 3 1/2 oz sponge fingers
75g / 3 oz amaretti biscuits
225g / 8 oz fresh or frozen raspberries
250ml / 8 fl oz fresh orange juice (about 4 large oranges)

For the syllabub:
150ml / 1/4 pint) sherry
2 tsp grated orange zest
75g / 3 oz caster sugar
450ml / 3/4 pint double cream

To decorate:
100g / 3 1/2 oz fresh or frozen raspberries

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 3.

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.