Heat oven or toaster oven to 350°. Toast almonds on baking sheet until lightly browned, about 10 minutes. Place egg yolks, sugar, and wine in top of double boiler over simmering water. Using hand-held mixer, beat until thick and foamy, about 5 minutes. Sabayon should be warm to the touch. Beat in liqueur. Serve sabayon warm or cold. To chill, transfer pan to bowl of ice water and beat until cold. Place berries in small dessert bowls or stemmed glasses and serve sabayon on top or on around the sides. dess 94