In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
In a saucepan, combine half the sugar with the cornstarch. Add the whole eggs and egg yolks, stirring with a whisk. Stir in the almond milk and liqueur and bring to a boil, stirring constantly. Remove from the heat. Add the gelatin and stir until completely dissolved. Transfer to a bowl. Cover and refrigerate for about 1 hour or until the custard has cooled, but is not completely set.
In another bowl, beat the egg whites with electric mixer until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form. Set aside.
In another bowl, whip the cream with an electric mixer.
With a spatula, gently fold the whipped cream and meringue into the almond milk mixture. Spoon into eight dessert cups or ramekins. Refrigerate for about 2 hours. Serve with fresh raspberries and toasted almonds.
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