Trim one end of each sponge finger so that it has a flat base. Moisten the sponge fingers with a little sherry and use to line the sides of a lightly greased loose-bottomed 18-20 cm/7-8 inch round cake tin. The sponge fingers standing upright, sugar side against the tin, should touch so that the sides of the tin are completely lined.

Put the raspberries into the blender goblet with the orange juice and sugar and blend until smooth.

Soften the cheese in a mixing bowl. Beat in the egg yolks, brandy and the raspberry puree.

Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved. Stir the gelatine into the cheese and raspberry mixture. Leave on one side until the mixture is on the point of setting.

Lightly whip the cream. Whisk the egg whites until stiff. Fold the cream and egg whites lightly but thoroughly into the cheese mixture. Spoon into the sponge-lined tin. Chill for 3 - 4 hours or until the filling is set.

Carefully ease the sides of the tin away from the charlotte and lift the set charlotte out on the tin base. Decorate with piped cream and raspberries.