Pour the white wine, juice of half a lemon and sugar into a small pan over a high heat. Boil for five minutes or until the liquid has reduced by half and resembles a syrup. Remove from the heat and leave to cool slightly.
Dip the amaretti biscuits into the syrup and place half of them into the base of a serving glass.
Mix the cream cheese, icing sugar, juice and zest of the remaining half of lemon and double cream together in a clean bowl. Spoon half of this mixture over the top of the dipped amaretti biscuits in the glass.
Place the remaining dipped amaretti biscuits over the top of the cream cheese layer, then spoon the remaining cream cheese mixture on top.
Place the raspberries and icing sugar into a food processor and blend until smooth. Pour the raspberry sauce over the dessert in the glass and serve.