Annie Bell's Retro Gingernut Roll

This gingernut delight offers a taste from the past.

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   1. Have ready a suitable serving plate.
   2. In a medium bowl, combine the wine, sugar and half the brandy. Using an electric whisk, gradually whisk in the cream and continue until the mixture forms fluffy peaks, taking care not to overwhisk otherwise it can separate.
   3. In another bowl, combine the orange juice and remaining brandy.
   4. One by one, briefly dunk each biscuit into the solution, spread with a little of the cream mixture and sandwich the biscuits together in two equal vertical stacks. Lay these side by side lengthways on the serving plate to form a log shape. Smooth the remaining cream mixture over the log, completely covering it.
   5. Loosely cover and chill for at least half a day. The biscuits will absorb the juices, turning into a soft gingery sponge.
   6. Dust with icing sugar and serve in slices with a few raspberries if wished.