English Berry Trifle

This is pretty served in a clear glass bowl.

1/2 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
3 cups milk
3 egg yolks, beaten
3 tablespoons butter or margarine
2 teaspoons vanilla extract
1 teaspoon almond extract
1 (3 ounce) package ladyfingers
2 tablespoons sherry
2 cups sliced strawberries or raspberries (or both)
1 cup chilled whipping cream 
2 tablespoons granulated sugar
2 tablespoons toasted slivered almonds

Mix 1/2 cup sugar, the cornstarch and salt in saucepan; gradually stir in milk. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir back into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter, vanilla extract and almond extract. Cover and refrigerate at least 3 hours.

Split ladyfingers lengthwise into halves. Layer half of the ladyfingers, cut sides up, in 2-quart glass serving bowl. Sprinkle with 1 tablespoon of the sherry. Layer half of the strawberries and half of the cold egg yolks mixture over ladyfingers; repeat. Cover and refrigerate at least 4 hours but no longer than 8 hours.

Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.

Yields 8 to 10 servings.