4 - 6 ox. packages fresh raspberries
1 cup + 3 Tbs sugar
1 Tbs freshly squeezed lemon juice
1 Tbs Chambord
1 1/2 cups cold heavy cream
1 tsp pure vanilla extract
1/4 tsp almond extract
4 Tbs toasted sliced almonds
Cubed pound cake or angel food cake

Pour 2 packages of raspberries, 1 cup of sugar and the lemon juice into a sautee pan. Crush berries lightly with a fork and bring to a full boil over medium high heat. Lower heat to simmer for 10 minutes stirring occasionally until the mixture becomes syrupy.
Fold in the rest of the berries and the chambord then refrigerate until cold.

In the bowl of an electric mixer fitted with a whisk attachment, beat the cream, the reamining 3 Tbs of sugar, the vanilla and the almond extract on medium high until peaks form.

In a pretty glass or glass bowl layer the whipped cream, berry syrup, the cubed pound cake and the toasted almonds repeating until the glass is full. Top with whipped cream and toasted almonds and serve immediately.