Prepare sponge cake as indicated on my recipe at this link Dissolve gelatine powder in 2-3 tablespoons of cold water. Place egg yolks, sugar, and powdered sugar in a double boiler over simmering water.Whisk to blend the ingredients until the compound is well blended and swollen. Add the Marsala wine a little at the time, stirring and making sure that is absorbed before adding the next. Stir in the Amaretto liquor. Cook the zabaglione mixing constantly, making sure the heat is always low and the water in the bottom pan is kept to a low boil. When the zabaglione shows the first start of simmering and before removing from the stove, stir in the gelatine until well combined. Remove from the stove and cool to room temperature. Prepare Pastry Cream as indicated on my recipe at this link In a small bowl dilute the Amaretto liquor with the same amount of water. Cut the sponge cake in 3 layers. Use toothpicks around the edge to make an even cut. Place the first layer on a serving plate of adequate size. Soak with 1/3 of the diluted liquor.Top with half of the zabaglione cream. Place the second layer of sponge cake on top. Soak with 1/3 of the liquor and top with the rest of the zabaglione cream. Place the third layer of sponge cake on top. Soak with the remaining liquor. Cover evenly the top and the sides of the cake with pastry cream. Level with a spatula. Decorate top and sides with the berries.