1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3 c. milk
3 egg yolks, beaten
3 tbsp. butter
2 tsp. vanilla
1 tsp. almond extract
1 pkg. (3 oz.) ladyfingers
2 tbsp. sherry
2 c. sliced strawberries or raspberries or both
1 c. chilled whipping cream
2 tbsp. sugar
2 tbsp. toasted slivered almonds

Mix 1/2 cup sugar, the cornstarch and salt in 3 quart 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 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 yolk 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. 8 to 10 servings.