In a large heavy saucepan combine milk and 1-1/3 cups whipping cream; stir in 1-1/3 cups sugar. Cook and stir over medium heat just until mixture begins to simmer. Remove from heat. Gradually stir about 2 cups of the warm milk mixture into the eggs. Add egg mixture to milk mixture in saucepan.
Cook and stir over medium heat until mixture coats the back of metal spoon. Remove from heat and quickly cool by placing the saucepan in a sink or bowl filled with ice water for 2 minutes, stirring constantly. Stir in vanilla and almond extract. Pour into a large glass bowl or dish; cover surface of custard with plastic wrap. Chill for 4 to 24 hours.
Spread one-third (about 2-2/3 cups) of the chilled custard in a 4- to 5-quart clear glass bowl or trifle dish (or use 2 smaller dishes). Layer half of the ladyfingers side by side over custard, breaking to fit and stacking if necessary. Sprinkle 1-1/2 cups of the raspberries over ladyfingers. Repeat layers. Top with remaining custard. Cover and chill overnight.
In a large mixing bowl beat the 2 cups whipping cream and the 1/3 cup sugar with an electric mixer on medium speed until stiff peaks form (tips stand straight). Spread whipped cream over custard. Sprinkle remaining raspberries over whipped cream; sprinkle with almonds. Serve at once.