Toasted sliced almonds and whipped creamfor garnish
Instructions
To make custard
In bowl, whisk together sugar, cornstarch, salt, and eggs until smooth.
Slowly whisk in milk; transfer mixture to heavy-bottomed saucepan.
Place over medium heat and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens.
Reduce heat to low; whisk 1 minute more.
Remove from heat; whisk in vanilla. Transfer to bowl; place a sheet of plastic wrap directly onto surface of custard. Refrigerate until cold.
To assemble trifle
Place 1 slice angel food cake in bottom of a 1-cup individual glass dish; sprinkle with 2 teaspoons of the sherry.
Spread 2 tablespoons strawberries evenly over cake. Spread 1/3 cup custard over strawberries. Top with 2 tablespoons strawberries; garnish with whipped cream and almonds. Repeat with remaining ingredients to make 6 individual servings.
Notes
Trifle can be assembled in one large, 6-cup serving dish instead of individual dishes.