English Berry Trifle

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

1. 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.
2. 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.
3. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.

granulated sugar, cornstarch, salt, milk, egg yolks, butter, vanilla, almond, ladyfingers, sherry wine, strawberries, chilled whipping cream, sugar, almonds

Taken from www.food.com/recipe/english-berry-trifle-429988 (may not work)