Dry roast slivered almonds in a pan over medium heat until golden, tossing to prevent burning. Transfer to a plate and leave to cool. Peel kiwifruit and slice crosswise.
Place port and lemon peel in a pan. Bring to a boil; add kiwifruit. Reduce heat to low. Poach fruit 1 minute. Remove pan from heat. Remove fruit with a slotted spoon, discarding lemon peel, and leave to cool. Arrange on serving plates with blueberries.
To make raspberry cream, place raspberries in a fine sieve over a bowl. Press berries with the back of a spoon to make a fine purée without any seeds. Reserve a little purée for decoration. Stir icing sugar, vanilla sugar and raspberry liqueur into purée. Fold in cream.
Dust kiwifruit and blueberries with icing sugar. Spoon a little raspberry cream onto plates. Using a teaspoon, swirl in a little reserved purée. Scatter on roasted slivered almonds.