|Cornstarch||1 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Fresh blueberries/Dry pack frozen blueberries, rinsed, drained||4 Cup (64 tbs)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Confectioner's sugar||2 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
Beat eggs and sugar until well blended and foamy.
Stir in cornstarch; gradually stir in milk.
Cook over low heat, stirring constantly, about 10 minutes, until custard begins to thicken; do not boil.
Cool; stir in vanilla.
Split ladyfingers; arrange on bottom of glass serving bowl.
Sprinkle with sherry; cover with 2 cups blueberries.
Spoon custard over blueberries.
Whip cream with confectioners' sugar and almond extract; spoon around outer edge of bowl.
Stand almonds upright in cream; fill center with remaining blueberries.
Sprinkle berries with sugar; chill before serving.