Toast the almonds in a dry frying pan over medium heat till golden and aromatic, about 3 to 5 minutes. Shake occasionally and watch carefully so they don't burn. Remove from pan and set aside.
Whip the cream in a bowl. Mash the cottage cheese to remove any large lumps, and fold the cottage cheese, syrup and orange zest into the whipped cream.
Reserve a few kiwi slices for decoration. Layer the remaining kiwi slices with the cream mixture and the crushed meringues in 4 glass serving dishes, starting with and ending with a layer of the cream mixture.
Decorate each dessert with a sprinkling of toasted almonds and the reserved kiwi fruit. Serve immediately.