Place the caster sugar in a saucepan over a high heat. Keep moving the pan by swirling it in a circular motion. The sugar will take a few minutes to start to melt. When the sugar turns into a golden caramel, remove from the heat and add the chopped almonds. Mix very quickly and place the mixture on a silicon mat or a large piece of grease-proof paper. Using a spoon, flatten the mixture over the mat or paper until it looks like a smooth sheet of caramel. You need to be quick at this stage as the sugar will start to set very quickly.
Allow the mixture to set for 10 minutes. (Do not refrigerate!)
Mix the sugar with the caster sugar and the amaretto and leave outside at room temperature for the raspberries to absorb the flavour of the amaretto.
Zest the orange using a fine grater. Split the vanilla pod and remove the seeds.
Place the egg yolks, sugar, vanilla seeds and the Marsala wine in a round bottomed metal bowl and place directly over a pan of simmering water (bain-marie).
Whisk the mixture continuously for 6-8 minutes. The mixture will become pale in colour and will thicken, resembling a custard. Remove from the heat once you reach this stage. Once cooked, whisk in the pistachio paste and the orange zest.
Place the raspberries in the bottom of a glass and top with the zabaglione. Snap a large piece of the caramel and place on top of the dessert.
«When making caramel, always ensure the pan is completely clean. Any grease or dirt in the pan can cause the sugar to crystallize.»