Beat yolks with electric mixer until thick and pale, about 5 minutes.
Meanwhile, combine sugar and water in 1-quart saucepan over low heat and stir until dissolved.
Increase heat and cook until syrup reaches soft ball stage (235°F to 240°F on candy thermometer).
Gradually beat syrup into yolks and continue beating until thick and fluffy, about 15 minutes.
Cool in refrigerator.
Moisten almonds with enough liqueur to bind.
Press evenly onto bottom and sides of 8- or 9-inch springform pan.
Whip cream until soft peaks form.
Fold into yolk mixture with 1/2 cup liqueur.
Pour into springform pan.
Freeze until firm, about 6 hours or overnight.
Let dessert stand at room temperature for 15 minutes before serving.
Carefully remove springform.
Cut frozen cream into wedges.
Garnish each serving with fruit and almonds.