Crumble a biscuit into the bottom of four sundae glasses and moisten with half of the wine.
Begin whipping the cream with the sugar and when it reaches soft peaks, fold in the remaining wine and swirl in the lemon curd, leaving a marbling of yellow through the cream.
Spoon the mixture into the glasses and scatter with the toasted almonds.
Garnish with a sprig of mint and serve.
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