Sherried Angel Food Cake

Bake angel food cake; cool, remove from mold, and set aside while preparing custard.
Wash and dry the angel food cake mold.
Prepare custard:
Beat egg yolks and 1/2 cup sugar until well mixed.
Stir in sherry and add pinch of salt.
Cook over water in a double-boiler, stirring constantly, until thickened.
Remove from heat.
In a clean bowl, beat egg whites until stiff.
In a separate bowl, whip 1 cup cream until stiff, then add 1/4 cup of sugar and whip briefly to mix.
Dissolve gelatin in a cup with the cold water, then set the cup in a tray of hot water until gelatin turns clear.
Using a whisk, combine egg whites and whipping cream mixture.
Gradually pour in dissolved gelatin, whisking the whole time.
Finally, add in egg yolk mixture, using whisk to mix.
To assemble:
Tear chunks from angel food cake and form an approximately 3/4 inch layer in bottom of clean angel food cake mold.
Pour about 1/3 of custard over the cake layer.
Repeat with two more layers of cake and custard, but end with a layer of cake on top.
Refrigerate in the mold overnight.
Before serving, whip 1/2 cup whipping cream until stiff. Add almond extract and whip briefly to mix.
Remove mold from fridge and turn cake onto a plate. Tap sides of mold with a knife and gently life mold off cake.
Lightly ice cake with the almond whipped cream.
Serve small slices with fresh blueberries on the side.