English Berry Trifle Recipe

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.