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Measure the whisky, sugar and marmalade into a small saucepan. Add the orange juice and half the pared rind. Stir over a medium heat until the sugar has dissolved and the marmalade has melted. Bring to the boil, then allow to bubble for a minute. Remove from the heat and leave to cool in the pan for an hour.
Remove the orange rind from the syrup and discard. Pour the syrup into a large bowl. Add the cream and whisk, using an electric hand whisk, until soft peaks form.
Spoon into eight to ten clear shot glasses or cups, and top each portion with two or three raspberries and a few strips of the remaining pared orange rind. Keep chilled in the fridge until ready to serve.