1. Over low heat boil the milk with the vanilla and reduce to 2 cups. Add the sugar and heat to dissolve.
2. Remove from heat and discard the vanilla. Beat the egg whites until stiff peaks; add the milk alternating with the almonds.
3. Coat a loaf tin with caramel. Pour the almond mixture in the mold and cook, in a hot water bath, in a 350° oven for 1 hour o until set. Let cool and unmold. Decorate with kiwis and strawberries.