1 package ladyfingers 1/4 cup sherry vanilla or almond pudding 1 bag sliced almonds 1/2 stick butter sugar whiping cream 1 pound strawberries
Pour cooked pudding into 2 bowls so the bottom is covered about 1-inch high and let harden in the fridge. Prepare toasted almonds by putting butter in a pan with 2 tablespoons of sugar. Add almonds and stir on medium heat until almonds are brown and sugar is carmalelized. Distribute on dinner plate to cool.
Place ladyfingers on a platter and soak with sherry by dribbling it over them. Cut strawberries into quarter pieces. Whip the whipped cread and add one tablespoon of sugar. Take a glass trifle bowl and fill the bottom with half of the soaked ladyfingers. Next, add a layer of pudding then add half ot the strawberries and cover the strawberries with 1/2 of the whipped cream.
Continue to layer in ths fashon and cover the top with the roasted almonds. Put a beautiful strawberry in the middle to garnish. Put into the fridge until ready to serve.