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“Located somewhere out on the 'net for ZWT6. This is pretty served in a clear glass bowl. Cooking time is cooling time for both the custard and the finished dish!!”
7hrs 30mins

Ingredients Nutrition


  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.

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