Combine the wine, sherry, lemon juice and peel in a container,
cover and set aside for 1 hour to infuse.
Strain and discard the peel. Add the sugar to the wine mixture
and stir to dissolve. Add the cream and whisk to soft peaks.
To serve, divide the fruit among 8 glass bowls or glasses and
spoon over the syllabub. Sprinkle the amaretti biscuits over
the top and serve immediately.