Arrange one quarter of the grapes on the bottom of a medium sized serving bowl.
Cover with one quarter of the ginger biscuit [cookie] crumbs.
Continue making layers in this way until the grapes and the ginger crumbs are used up.
Set aside.
Place the beaten egg whites in a medium sized mixing bowl.
Beat in one quarter of the sugar.
Using a metal spoon, fold in the remaining sugar.
Pour over the wine and lemon juice and stir the ingredients carefully until they are thoroughly combined.
Set aside.
Pour the cream into a large mixing bowl and, using a wire whisk or rotary beater, beat the cream until it is thick but not stiff.
Using a metal spoon, fold the egg white mixture into the cream.
Pour the cream mixture over the fruit and biscuit [cookie] mixture and place in the refrigerator to chill for 2 hours.
Remove the bowl from the refrigerator.
Arrange the reserved grapes on top and sprinkle over the almonds.