|Milk||2 1⁄2 Cup (40 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Ladyfingers||14 Ounce (2 packages)|
|Sherry||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Seedless raspberry jam/Jelly||4 Tablespoon|
|Toasted slivered almonds||2 Tablespoon, browned in a little butter|
|Whipping cream||1⁄2 Pint|
Scald milk; beat eggs with sugar.
Add milk slowly to beaten eggs and cook over boiling water until thick.
Add vanilla and cool.
Chill in refrigerator overnight.
Custard should be quite thick.
Next day, line the bottom of a pretty glass bowl with a layer of ladyfingers.
Sprinkle generously with sherry.
Dab with jam.
Cover with part of custard.
Sprinkle with almonds.
Repeat layers until bowl is almost filled.
Cover with whipped cream, top with remaining almonds.
A treat to behold.