1 pkg. lady fingers
Strawberry jam
1 (16 oz.) can sliced peaches
2 tbsp. sherry
1 tbsp. chopped almonds
2 c. custard (cold)
3/4 c. whipping cream
1 egg white
Toasted almonds for decoration

(I use Birds custard powder, available at Kings). Arrange lady fingers in shallow glass dish. Sandwich the halves together with strawberry jam. Drain peach slices and arrange on top of lady fingers. Reserve some slices for decoration. Mix together 2-3 tablespoons peach syrup with sherry and sprinkle over cake and peaches. Scatter with chopped almonds and pour on cooled custard; whisk together cream and egg white until thick enough to hold shape; spoon over and decorate with peaches and toasted almonds.