In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing.
In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks.
Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies.
Recipe courtesy of Rachael Ray