|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄3 Cup (5.33 tbs), toasted|
|Whipping cream||1 Cup (16 tbs), whipped|
|Ladyfingers||16 , split|
|Strawberry sauce||1 Cup (16 tbs)|
Sprinkle gelatin over cold water; let stand 1 minute.
Combine sugar and egg yolks in a heavy saucepan; beat at medium speed with an electric mixer until thick and pale.
Add milk, and cook over medium heat, stirring constantly, until thermometer registers 160° (about 5 minutes).
Add reserved gelatin mixture, stirring until gelatin dissolves.
Stir in vanilla, sour cream, and toasted almonds; cool mixture slightly.
Fold in whipped cream.
Line a 2 quart mold with 20 x 2 inch strips of wax paper, slightly overlapping.
Line sides and bottom of mold with ladyfingers.
Spoon cream mixture over ladyfingers.
Arrange remaining la dyfingers over cream mixture.
Chill at least 8 hours.
Invert mold, and remove dessert.
Carefully peel off wax paper.
Serve with Strawberry Sauce, and garnish, if desired.