Bring almonds and milk to the boil and simmer gently for about 10 minutes. Remove milk from the stove and puree. Add 1 tablespoon of sugar and let it cool down.
Wash, clean and chop the strawberries. Sort raspberries. Puree strawberries, raspberries, vanilla sugar and 1 tablespoon of sugar. Spread the fruit puree over 4 glasses. Whip or puree the milk again and carefully pour over the fruit puree.
Decorate with mint and serve immediately.